Eggplant Caponata Recipe – Wholesome Deliciousness

This post may contain affiliate links, which help keep this content free. (full disclosure)

I’m always looking for new ways to spice up my side dish rotation and this Eggplant Caponata Recipe Takes me back to my trip to Italy every time!combine grilled eggplant and stir-fried vegetables, this dish has many of the same ingredients and flavors Ratatouillebut with an Italian flair.

What is Caponata?

Caponata is a Sicilian vegetable dish made with aubergines, tomatoes, onions and olives in a tangy tomato-caper sauce. It can be served as a hot dressing for an appetizer or a cold salad as a side dish.

Ingredients and Substitutes

This section explains how to choose the best ingredients to make the best eggplant caponata, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

• vegetable – This aubergine caponata uses a combination of eggplant (I use American Global eggplant), celery, red bell pepper (or any color you like), yellow onion (but white onion works too), canned diced tomatoes (but you can use fresh) and green olives (or sub black olives).
• capers – These add a salty, tangy flavor. If you’re not a fan of them, feel free to skip them, as the green olives in this dish will add some of that flavor.
• Extra virgin olive oil – For stir-frying and seasoning. Regular olive oil, avocado oil, or any other neutral cooking oil will work.
• red wine vinegar – Balances flavors and adds flavor to eggplant caponata. If not, you can use other acidic ingredients such as lemon juice, white wine vinegar, apple cider vinegar, or balsamic vinegar.
• sea ​​salt and black pepper – Feel free to add some crushed red pepper flakes if you want extra heat.
• decorations – I put on this dish pine nuts and fresh basil, but that’s totally optional.You can also garnish with other fresh herbs such as chopped parsley or drizzle Balsamic Glaze.

Variation: Add raisins!

If you don’t mind natural sugar, stirring these adds a little sweetness.

How to Make Caponata

This section shows how to make eggplant caponata, with step-by-step photos and details about techniques to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Season the eggplant. Preheat oven. Place the diced eggplant in a large bowl. Drizzle with olive oil and season with salt and pepper. Stir well.
2. Roast in the oven. line a bakeware Spread the eggplants in an even layer with the parchment paper. Bake until golden brown and tender. on hold.

Variation: Fried eggplant instead.

I love the flavor that the roast brings in this caponata recipe, but if you want to save time, you can fried eggplant Instead (just dice it instead of slice it like above).

3. Fried vegetables. Heat more olive oil in a pan cast iron skillet (or any large skillet) over medium heat. Add yellow onion, celery and red pepper and cook until softened.
4. Saute the garlic. Add minced garlic and cook until fragrant.
5. simmer. Add diced tomatoes, green olives, capers, red wine vinegar, and more salt and pepper. Reduce heat to medium-low and cook until caponata sauce begins to thicken.

6. Add eggplant. Stir in the roasted eggplant and cook for a few minutes. Adjust salt and pepper to taste, if needed.
7. decorate. Remove from heat. Garnish with fresh basil and pine nuts, if desired. You can enjoy it warm, cold or at room temperature.

storage instructions

• shop: Store eggplant caponata in an airtight container and store in the refrigerator for up to 4-5 days.
• Meal Prep: You can chop the vegetables and store them in the refrigerator until ready to cook. You can also make the whole dish ahead of time, as it keeps well and the flavors will develop over time, making it even more delicious.
• Reheat: Heat in a skillet over low heat, stirring occasionally to prevent sticking, or in the microwave. You can also serve it cold or at room temperature!
• freeze: Let the caponata cool completely, then transfer to a freezer safe container or zip lock bag and store in the refrigerator for up to 3 months. Thaw overnight in the refrigerator, or reheat from frozen in the oven.

What to serve with Caponata

You can serve this Sicilian eggplant caponata recipe as a condiment or side dish, and it tastes great hot, cold, or at room temperature. Try the following to provide it:

• barbecue – Mediterranean BBQ chicken skewersHerbie rack of lambeven grilled salmon Everything goes well with this dish.
• bread and biscuits – Spoon the caponata onto any crusty slice of bread or bake that fits your lifestyle, even cookies (I like to spoon it) Almond Flour Cookies). You can also use it in sandwiches.
• cream cheese – Serve caponata as an appetizer with creamy cheeses like burrata, goat cheese, or fresh mozzarella.You can even spoon it into Burrata Salad!
• italian – try mixing it into pasta (or Zucchini Noodles), or serve with Italian steak salad.If you have extra eggplant to use up, you can make Eggplant Roll or Eggplant Lasagna.
• Egg – Blend caponata into Frittata or egg casseroles, or just use it as a topping for fried eggs.

More Eggplant Recipes

From hearty main dishes to side dishes, explore the versatility of eggplant and unlock a world of delicious possibilities with these tantalizing recipes.

Eggplant Caponata Recipe

This eggplant caponata recipe is full of Sicilian flavors, including eggplant, tomatoes, peppers, onions, and olives. It’s so easy to make!

Prepare: 10 minute

chef: 25 minute

all: 35 minute

Serving Size: 12 (Adjust according to recipe ratio)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 400°F (204°C).

2. Put the eggplants in a large bowl. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Stir well.

3. line a bakeware Spread the eggplants in an even layer with the parchment paper.baked as 25-30 minutesor until golden brown and softened.

4. While the eggplant is roasting, heat the remaining 2 tablespoons of olive oil in the pan cast iron skillet (or any other skillet) over medium heat. Add yellow onion, celery and red pepper.stir fry 6-7 minutesuntil the onion is translucent and the vegetables are tender.

5. Add garlic, fry for approx. 30 secondsuntil the fragrance is released.

6. Add diced tomatoes, green olives, capers, red wine vinegar, remaining 1/2 teaspoon sea salt, and remaining 1/2 teaspoon black pepper.Reduce heat to medium-low and bring to a boil 10 minutesuntil the mixture begins to thicken.

7. Add the roasted eggplant and stir fry evenly 1-2 minutes.

8. Remove from heat. Adjust salt and pepper to taste, if needed. Garnish with fresh basil and pine nuts, if desired.

Last Step: Leave a Rating!

rate this recipe

Share your recipe image by tagging @wholesomeyum and tag it with #wholesomeyum exist Instagram – I would love to see it!

recipe notes

Serving Size: 1/2 cup

Nutritional information does not include optional garnishes.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 65

fat 4.7 grams

protein 1.2 grams

total carbohydrates 6.8 grams

net carbs 4.4 grams

fiber 2.4 grams

sugar 3.7 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste the recipe social media or website. We would love for you to share a link with a photo. 🙂