Eggplant Caponata
User Reviews
5
Eggplant Caponata
Description
Eggplant Caponata is a classic Sicilian cooked vegetable dish that highlights roasted eggplant as its centerpiece. The eggplant cubes are first seasoned and roasted until soft inside with lightly crisped edges. Meanwhile, celery, red onion, and red bell pepper are softened in olive oil, then tomato paste is cooked in for depth and sweetness. Adding green olives, capers, and red wine vinegar creates a sharp savory-sour contrast complemented by optional raisins for subtle sweetness and toasted pignoli nuts for texture.
The final caponata is hearty and tender with a rich, chunky sauce coating the ingredients. Red pepper flakes add a mild heat, balanced by fresh parsley and mint herbs that provide a fresh finish. The layering of roasted and sautéed vegetables along with briny and sweet elements makes this caponata a versatile condiment or side.
Traditionally served at room temperature or chilled, this dish pairs well with crusty bread or can accompany grilled meats and fish. Its sharp and sweet flavors make it suitable for inclusion in antipasto platters or as a vegetable side in Mediterranean meals.
According to notes, this caponata tastes best after resting overnight in the refrigerator, allowing flavors to meld. Because salted ingredients like olives and capers contribute saltiness, adjust seasoning carefully at the end. Stored refrigerated, it keeps up to five days, enhancing convenience for make-ahead meal planning.
Ingredients
- 2 pounds (908g) eggplant cut into 1 1/2" cubes
- 1/2 cup (120g) olive oil plus more as needed
- 1 teaspoon kosher salt Diamond Crystal brand
- 1/2 teaspoon black pepper
Remaining ingredients
- 1/4 cup (60g) extra virgin olive oil
- 1/3 cup (45g) pignoli nuts
- 3 ribs celery chopped
- 1 large red bell pepper chopped
- 1 medium red onion sliced
- 1 ounce can tomato paste
- 1 cup (140g) green olives pitted, chopped
- 2 tablespoons (18g) capers rinsed
- 1/4 packed cup (42g) raisins optional
- 2 tablespoons (26g) sugar
- 1/4 cup (60g) red wine vinegar
- 1/4 teaspoon red pepper flakes crushed, hot
- 1/4 cup flat-leaf Italian parsley minced
- 3 tablespoons mint for garnish, or basil
- salt to taste
- black pepper to taste
Instructions
For the eggplant
- Preheat oven to 425f and set the rack to middle level. Toss the cubed eggplant with olive oil, salt, and pepper. Spread the eggplant out onto parchment paper lined baking sheet(s), making sure to not overcrowd the pieces. Roast for 30-40 minutes or until fully cooked through and soft in the middle.
Meanwhile
- Toast the pignoli nuts in a dry pan over medium-low heat for approximately 5 minutes being careful not to burn. Once toasted, set aside.
- Heat a large pan to medium heat with extra virgin olive oil. Add the celery, red onion, and bell pepper and saute for 5-7 minutes or until softened.
- Add the tomato paste and continue to cook for another 5 minutes, stirring frequently. If the paste starts to burn, add a few ounces of water to the pan. Next, add the hot red pepper flakes and cook for 30 seconds.
- Add the green olives, capers, raisins, sugar, and red wine vinegar. Cook for 5 minutes allowing the vinegar and sugar to cook through and incorporate.
- Add the roasted eggplant to the pan and gently mix it all together being careful to not crush the eggplant. Taste test the acidity and add more sugar or vinegar if required. Season with salt and pepper to taste.
- When satisfied with the taste, turn off the heat and add the parsley and pignoli nuts. Mix well. Caponata can be eaten right away but it's better to refrigerate overnight so that the flavors meld together. Enjoy!
Notes
- This recipe makes 6 large or 8 moderate servings, suitable for sharing or leftovers.
- Storing the caponata overnight in the refrigerator improves flavor by allowing ingredients to meld.
- Keep salt levels low initially since olives and capers add inherent saltiness; season further to taste after combining all elements.
- Refrigerate leftovers tightly covered and consume within 5 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 26.6g | 9% |
| Protein | 4.3g | 9% |
| Fat | 29.8g | 46% |
| Saturated Fat | 3.9g | 20% |
| Sodium | 564mg | 24% |
| Potassium | 807mg | 17% |
| Fiber | 7.8g | 31% |
| Sugar | 16.9g | 34% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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