You'll love the combination of savory, sweet, and sour flavors in this creamy eggplant caponata with onions, tomato and olives! A great make-ahead appetizer to serve over crusty bread or use next to chicken or fish!
In Mediterranean cooking, there is no shortage of tasty eggplant recipes! Some favorites around here include eggplant rollatini; classic moussaka; and stuffed eggplant.
I'm excited to add one more tasty eggplant creation from Italy: Caponata!
You'll love the loads of texture and flavor in this vegan eggplant salad. And because it tastes better the next day, it's the perfect make-ahead appetizer to serve over crostini or toasted bread of your choice.
What is caponata?
Caponata Sicilian is one of Sicily's essential dishes. Pronounced ka·puh·naa·tuh, it is a vegetarian eggplant salad--more like a relish, really--made of eggplant, onions, bell pepper, celery and tomatoes with briny olives and capers.
There are variations of this tasty eggplant salad. Most are spiked with vinegar. Some call for raisins, which I love and use in this caponata recipe.
For a kick of sweetness, many recipes call for brown sugar, but I use a bit of honey, which is sufficient given the addition of raisins.
If you have them, add some toasted pine nuts at the very end.
Ratatouille vs. Caponata
Some describe caponata as the Sicilian version of ratatouille.
The two may have something in common as both use diced summer vegetables cooked with a bit of tomato. But, to me, ratatouille is more of a saucy stew, and the veggies will vary depending on what you have on hand.
Caponata is more of a salad or an appetizer that is altogether savory, sweet, and sour, thanks to the use of briny olives, salty capers, sweet raisins, and a spike of vinegar.
It's best served at room temperature topping some crusty bread. And it's also great as a relish to elevate your roast lamb, chicken or fish such as pan-seared salmon or trout.
What you'll need to make it?
The ingredients to make caponata are simple and readily available in most grocery stores. Together, they give this little vegetarian eggplant salad all sorts of beautiful texture and special flavor. Here's what you'll need:
- Eggplant: If you're wondering what kind of eggplant to use for caponata, you can use globe eggplant that is readily available in most supermarkets all year round. 1 large eggplant will be sufficient here.
- More vegetables: 1 yellow onion chopped, 1 red bell pepper cored and chopped, 2 small celery stalks thinly sliced
- Tomatoes: I use 1 cup crushed canned tomatoes here which add a ton of umami with less work.
- Greek olives and capers: these both add a bit of that briny salty flavor that distinguishes caponata from ratatouille or any other eggplant dish really. about ¼ cup pitted green olives and 2 tablespoons of capers.
- Sweet flavor makers: ¼ cup raisins and 2 teaspoons of honey (you can do more honey if you like yours on the sweeter side).
- 1 bay leaf
- Crushed red pepper flakes: I use about ½ teaspoon for an extra kick)
- Vinegar and wine: I used ¼ cup red wine vinegar and ¼ cup dry white wine (any dry white wine you have will do)
- Fresh herbs for garnish: a little bit of parsley and fresh mint, if you have them (2 tablespoons each).
Typically, capontata starts with frying cubed eggplant in a bit of oil until browned. While I love fried eggplant, in this case, I found roasting the cubes to offer the same result. Plus roasting is less hands-on, so I can work on the rest of the ingredients while the eggplant is roasting.
Once the eggplant is fully roasted, it's added to the pan with the rest of the ingredients which have been braising to create a tasty, sweet and sour base or sauce.
How to make caponata?
- Roast the eggplant. Cut the eggplant into 1-inch cubes and season with salt (I like to let my salted eggplant sit in a colander for a few minutes to sweat out any bitterness, but that is optional. If you do this, just be sure to pat the eggplant dry). Toss the eggplant with a generous amount of extra virgin olive oil and spread on a large sheet pan. Roast in 400 degrees F heated-oven for about 25 to 30 minutes or until fully cooked and tender.
- Cook the onions, bell peppers and celery in a large skillet with a bit of extra virgin olive oil until softened. Season with salt.
- Add the rest of the ingredients to make the sauce base. To the same skillet, add crushed tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Stir in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
- Stir in the eggplant. Since the eggplant is fully cooked, simply stir it in with the rest of the ingredients and allow it to cook for 2 to 3 minutes or so together, then finish with fresh parsley and mint.
Eggplant caponata is better the next day, but if you need to serve it on the same day, let it sit at room temperature for 1 hour before serving.
If you love this caponata, then our equally delicious zaalouk is a must try. An eggplant dip with a Moroccan twist!
Storage
You can store caponata in the fridge in a tightly-closed mason jar for 5 days or so, or freeze it for later use. Bring it to room temperature before serving.
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Caponata Recipe
Equipment
- Sheet Pan
- Braising pan or large skillet
Ingredients
- 1 large eggplant 1 ¼ lb or so, cut into 1-inch cubes
- Kosher salt
- Extra virgin olive oil I used Private Reserve EVOO
- 1 yellow onion chopped
- 1 red bell pepper cored and chopped
- 2 small celery stalks thinly sliced
- Black pepper
- 1 cup crushed tomatoes
- 2 tablespoon capers
- ¼ cup pitted green olives roughly chopped
- ¼ cup raisins
- 2 teaspoons honey more to your liking
- 1 bay leaf
- ¼ teaspoon to ½ teaspoon crushed red pepper flakes
- ¼ cup red wine vinegar
- ¼ cup dry white wine
- 2 tablespoon chopped fresh parsley
- 2 tablespoon chopped fresh mint
Instructions
- Heat the oven to 400 degrees F.
- Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
- Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
- Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
- Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.
Video
Notes
- Cook's Tip: Salting the eggplant and allowing it to sit for a few minutes helps it "sweat out" any bitterness and improves its spongy texture. a If you have the time, leave the salted eggplant in a colander for 20 minutes or so while you prepare the rest of the ingredients.
- For best flavor: Let the caponata sit at room temperature for 1 hour before serving, or store in the fridge overnight and serve cold or at room temperature. I like to serve it with toasted Italian bread such as ciabatta .
- If serving with toasted ciabatta: Slice the bread and brush each slice with a bit of extra virgin olive oil on both sides. Arrange on a sheet pan and toast in your heated oven for about 10 minutes until golden brown (I do this while the eggplant is roasting).
I made this and put it into Mason jars. Water bath processed it 10 minutes and it has stayed in my pantry for months. I now enjoy it whenever I want it. Now I make larger batches and have given it as gifts. Everyone loves it. Some of my friends put it on hot pasta.
Thanks for sharing, Tina!!
I love this recipe, but it’s a lot for just me. Is the pH right to can, and is water bath canning just as good as pressure canning? And what about freezing? Thanks in advance!
Hi, Falon! It can be frozen, but I'm not sure about canning... that one is out of my area of expertise :).
Thank you for sharing, I will definitely try to do the same. Very good idea
Enjoy!
Delicious recipe indeed Suzy!! Thank you;for the vegans I substitute the honey for a heaped tablespoon of balsamic vinegar and that`s all the vinegar I use··· It works beautifully ;the pine nuts at the end so yameee!!!
Thanks for sharing that adaptation, Cristina! Very helpful.
Just wanted to let you know that this recipe is not vegan, because it contains honey.
Some vegans do eat honey, however, it can be replaced here with a bit of avage nectar
This now my favorite recipe for Caponata. It's just something that little bit different from other eggplant recipes with those complex vinegar/sweet notes coming from the capers and raisins. I can vouch that it is better the next day and even the next few days as the vinegar mellows, plus it freezes well. Thank you!
Thank you so much for sharing, Jane!
I don't have green olives on hand, can I substitute it with black olives?
It would obviously change the flavor a bit, but I don't see why not.
Hullo, thank you for the recipe. Could I please get some clarification on the capers? In the "what you'll need to make it" section, you say two teaspoons, but later in the printable, scaleable recipe, you say two tablespoons. Also, my family aren't fans of that tangy, fermenty, flavour you get from vinegar (I learned this the hard way when I had to eat aaaalll of the Rotkohl myself), so I was going to just leave out the vinegar and the wine (alcohol-free household). Would that be all right, or should I consider a substitution of some sort?
Thanks!
Thanks for reaching out, Nik. The correct measurement is 2 tablespoons of capers. You can try substituting the vinegar and wine for a little bit of broth or even some water to help things if needed. And I don't know if you might like to adjust the honey since there is no citrus to even things out. But this will affect the taste as the citrus does provide another element of complexity to the dish. Still, I think it will be delicious, just not what you would expect of Caponata.
The brand FRE makes a good alcohol free. White wine. It works in the recipe. I buy mine at Albertsons
Awesome! Thanks for that tip, Kenna!
Excellent!!!
Even a winner amongst friends who don't like eggplant. Just great.
Awesome!! 🙂
Suzy, another great recipe. I've made caponato for years, but the addition of the raisins and honey....what can I say? Incredible.
So glad, Nancy! Thanks for sharing
Delicious!! So easy to make and A true flavor bomb! Yum, so glad I finally made this since I have been wanting to try for years. The recipe is so easy to follow, thank you so much... I did cross reference w my mil from Cinisi and she says ya puts what's u gotta 😉
Awesome! Thanks, Stacey!
I have made this twice now and I love it! Love to eat it over some light ricotta when I'm watching carbs. Was absolutely delicious on toasted ciabatta. I researched a lot of different recipes and like one that suggested pine nuts. So I added toasted pine nuts to this. Sooo good! I'm a caponata addict now!
Thanks for sharing, Jessica!!
Suzy, I just made this recipe today for use tomorrow. I hadn't made caponata in a long time and this version is a great variation with the addition of the raisins and honey. Know it will taste better tomorrow, but couldn't resist a "taste test" as soon as it was done. And I am having the watermelon/cucumber/feta salad tonight. Love that recipe...well I love all of your recipes.
Thank you so much, Nancy!
Woah, this is amazing! I forgot the honey so it’s a little bit tangy but it is amazing! I was going to serve it with some baguette but I can’t stop eating it by the spoonful! It was so easy to make too! Thanks for the great recipe!
So glad you enjoyed it, Jasmine!
This is delicious!! I put it over farro and had it for dinner. Sooo good! Can’t wait to make it again!
Yum! So glad you enjoyed it!
This caponata is an adventure for your taste buds! The breadth and depth of flavors is in perfect balance. Love it!
Thanks so much, Suzanne!
Well, this is the recipe I chose next. It would've worked perfectly if I could just read...ha! It was 2 TEAspoons of honey, not 2 TABLEspoons. Oops. But still edible. I'm already thinking about how I'll tweak it for next time when I try it out on friends and family. And now I've "discovered" capers! I'm assuming they will keep in the fridge like pickles?
Haha! I totally get it, Joele. But I'm glad you were still able to enjoy it. Yes, keep the capers in the fridge like you would pickles or olives.
I'm a huge fan of eggplant and this was such a family hit!!
Yay!