Go Back
–+ servings
Eggplant Caponata Recipe

Eggplant Caponata Recipe

This Eggplant Caponata is a delicious Italian salad or relish featuring eggplant, onions, celery, and tomatoes, perfect for making ahead and enjoying at room temperature.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Entree, Salad
Cuisine Italian
Servings 6 people
Calories 91.3 kcal

Equipment

  • sheet pan
  • Braising pan or large skillet

Ingredients
  

  • 1 large eggplant cut into 1-inch cubes
  • Kosher salt
  • Extra virgin olive oil about 3 tablespoons
  • 1 medium yellow onion chopped
  • 1 medium 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 piece bay leaf
  • ¼ teaspoon crushed red pepper flakes to ½ tsp
  • 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.

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. 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. Serve with toasted Italian bread such as ciabatta.

Nutrition

Serving: 1cupCalories: 91.3kcalCarbohydrates: 15gProtein: 2.2gFat: 1.3gSaturated Fat: 0.2gSodium: 228.9mgPotassium: 435.4mgFiber: 4.7gSugar: 8.2gVitamin A: 955.2IUVitamin C: 34.7mgCalcium: 35.3mgIron: 1.2mg
Keyword Caponata, Eggplant Caponata Recipe, Italian dishes, Relish, side dish, Vegetarian
Tried this recipe?Let us know how it was!