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A white plate with pieces of caponata.

Classic Caponata

Chef Jenn
This Summery Caponata with Fresh Tomatoes is a sweet, savory, and tangy mix of vegetables full of Mediterranean flavors. Serve it warm, chilled, or at room temperature for a memorable side dish or appetizer.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Side Dish
Cuisine Italian, Mediterranean
Servings 8 servings
Calories 117 kcal

Ingredients
  

  • 1 eggplant diced
  • 1 teaspoon salt
  • ¼ cup olive oil
  • 1 cup red onion diced
  • 2 celery stalks diced
  • 1 red bell pepper chopped
  • 2 garlic cloves minced
  • 4 large ripe tomatoes peeled, seeded, and chopped
  • 2 tablespoons capers drained
  • ⅓ cup pitted green olives drained and chopped
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • Salt and freshly ground black pepper
  • Fresh basil or parsley

Instructions
 

  • Sprinkle the diced eggplant with salt and let it sit in a colander for 30 minutes to draw out the moisture. Rinse quickly to remove any extra salt and then pat it dry with a clean kitchen towel or paper towel. Blot as much liquid as you can.
  • Heat olive oil in a large skillet over medium heat.
  • Add the eggplant and cook until it’s golden and tender, about 8–10 minutes. Remove it and set aside.
  • Sauté the onion, celery, and red bell pepper in the same skillet until softened, about 5 minutes.
  • Add the garlic and cook for 1 minute until fragrant.
  • Stir in the chopped fresh tomatoes and cook until they break down and release their juices, about 8–10 minutes.
  • Add the capers, olives, red wine vinegar, and sugar. Let it simmer for 5 more minutes.
  • Return the eggplant to the skillet and stir gently, cooking for another 10 minutes.
  • Season with salt and pepper to taste.
  • Cool the caponata to room temperature. Serve warm, at room temperature, or chilled, topped with fresh basil or parsley.

Notes

Chef Jenn’s Tips

  • Salting the eggplant before cooking is important—it helps keep it from getting soggy and improves the texture.
  • Make sure to use ripe tomatoes for the best fresh taste. If they’re very juicy, let them cook a little longer to thicken the sauce.
  • Let the caponata sit for a few hours (or overnight!) to bring out even more flavor.
  • For a richer, sweeter taste, add a splash of balsamic vinegar.

Nutrition

Serving: 0.5gCalories: 117kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 442mgPotassium: 418mgFiber: 4gSugar: 7gVitamin A: 1267IUVitamin C: 35mgCalcium: 26mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword caponata, eggplant recipes, Sicilian appetizer, summer vegetables, vegetarian recipes
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