Eggplant Caponata
Eggplant Caponata is sweet and savory all in one bite as it combines eggplant, cherry tomatoes, onion, and olives that are mixed in a balsamic vinegar glaze. It is the perfect appetizer to share with friends.
Eggplant Caponata
Eggplant caponata is a low-cost, easy meal that can easily feed a crowd. This dish is loaded with so much flavor and is the perfect vegetarian option to serve to your friends. I love to make it ahead, sometimes even the day before to allow the flavors to really mix together nicely. Serve it on your favorite toasted bread for an appetizer everyone will love.
For more delicious appetizers, be sure to try our air fryer spaghetti squash and our delightful bruschetta recipe.
What is Caponata?
Caponata is one of the most famous dishes from Sicily. It is a vegetarian eggplant dish made up of eggplant, tomatoes, onions, celery, olives, capers and tossed in a balsamic sauce.
How to Make Eggplant Caponata
- To prepare this ancient but delicious Italian caponata, start by washing and measuring all the ingredients.
- First, take a baking tray lined with parchment paper. Cut the eggplant into cubes and place them on the baking tray. Pour some olive oil and cover all the eggplant cubes using your hands. Sprinkle salt & pepper and put into the oven for 15 minutes or until they turn darkish.
- Now, take a saucepan and pour some olive oil. Add the tomatoes and cook them until they burst; set them aside for later.
- Now, add the chopped onions into the saucepan at medium-low heat and fry them for around 5 minutes or until they soften. Next, add the tomato sauce, chopped celery capers and olives; cook them at medium heat for about 5 minutes or until the celery softens.
- Now, add the cherry tomatoes, the eggplant, and the balsamic vinegar syrup and toss them around until all the ingredients are mixed.
- Top up with some basil and balsamic vinegar.
- Enjoy!!!
Tips Tricks and FAQs
- If you find this to be too tart, you can add brown sugar or a bit of honey to sweeten it up.
- You can easily double this recipe.
- You can serve this cold if you prefer. Typically it is served warm or at room temperature.
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You will want to store your eggplant caponata in the fridge in an airtight container for up to 3 days.
Freezer
You can also freeze this dish. Just place in a freezer-safe container and store for up to 3 months.
Yes! You can make this ahead of time! In fact, it is almost better if you make it the night before. Once made, place it covered in the fridge and then pull it out an hour or two prior to serving it.
When you are serving your eggplant caponata you want to make sure it is served at room temperature. If it has been in the fridge you want to pull it out a couple of hours prior to serving to come back to the correct temperature.
Eggplant Caponata
Eggplant Caponata is sweet and savory all in one bite as it combines eggplant, cherry tomatoes, onion, and olives that are mixed in a balsamic vinegar glaze. It is the perfect appetizer to share with friends.
Ingredients
- Eggplant: 450 gr - 1 pound - 4 cups chopped
- Cherry tomatoes: 150 gr - 1 cup
- Onion : 100 gr- 2 cup
- Celery - 100 gr - 1 cup
- Tomato Sauce: 5 tablespoon
- Olives: 90 gr - 1/2 cup
- Capers: 2 tablespoon olive oil - 3 tablespoon
- Balsamic vinegar: 2 tablespoons or to taste
- Basil: to garnish as you like
- Salt: 2 teaspoons or as you taste
- Black pepper: 1 teaspoon or as you taste
Instructions
- To prepare this ancient but delicious Italian caponata, start by washing and measuring all the ingredients.
- First, take a baking tray lined with parchment paper. Cut the eggplant into cubes and place them on the baking tray. Pour some olive oil and cover all the eggplant cubes using your hands. Sprinkle salt & pepper and put into the oven for 15 minutes or until they turn darkish.
- Now, take a saucepan and pour some olive oil. Add the tomatoes and cook them until they burst; set them aside for later.
- Now, add the chopped onions into the saucepan at medium-low heat and fry them for around 5 minutes or until they soften. Next, add the tomato sauce, chopped celery capers and olives; cook them at medium heat for about 5 minutes or until the celery softens.
- Now, add the cherry tomatoes, the eggplant, and the balsamic vinegar syrup and toss them around until all the ingredients are mixed.
- Top up with some basil and balsamic vinegar.
- Enjoy!!!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 146Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 26mgCarbohydrates: 20gFiber: 3gSugar: 12gProtein: 2g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
