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Eggplant Caponata Recipe
5 from 42 votes

Eggplant Caponata Recipe

Eggplant Caponata Recipe is a savory Sicilian-inspired dish featuring roasted eggplant combined with sautéed celery, onion, garlic, olives, raisins, capers, and a tangy tomato-vinegar sauce. The roasting or sautéing of eggplant softens it to a tender consistency with slightly caramelized edges. The mix of sweet and tart ingredients creates a complex flavor profile, making it a versatile cooked relish or side dish.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 Servings
Calories: 285 kcal
Course: Condiments
Cuisine: Italian

Ingredients

  • 2/3 cup avocado oil or olive oil, divided
  • 1 yellow onion chopped
  • 1 celery chopped, stalk
  • 8 cloves garlic minced
  • 1 eggplant peeled and chopped into 1” cubes, large
  • ½ cup raisins
  • 2 tablespoons capers
  • ½ cup kalamata olives halved, pitted
  • 1 (14-oz) can diced tomatoes
  • 1/3 cup white vinegar
  • ½ tsp salt
  • ½ cup parsley chopped, fresh

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees Fahrenheit. Toss the chopped eggplant in 1/2 cup of the oil and spread it in an even layer over a large baking sheet. Sprinkle with sea salt and roast in the preheated oven for 35-40 minutes, stirring once half-way through.
  2. As an alternative, cook the eggplant in a skillet. To do so, heat ½ cup of the oil to medium and add the chopped eggplant. Toss the eggplant to evenly coat in oil. Sauté, stirring frequently, until eggplant has browned, begins cooking down, and is soft, about 10 minutes. Pour the eggplant into a bowl and set aside.
  3. Add the remaining oil (about 3 tablespoons to a large skillet and heat on the stove top over medium-high heat. Add the onion and celery and sauté, stirring every couple of minutes, until veggies are cooked through, about 5 to 8 minutes. Add the remaining ingredients including the roasted eggplant and stir everything together. Bring mixture to a full boil, reduce the heat, and allow the sauce to boil gently (uncovered) until much of the liquid has been reduced, about 15 minutes.
  4. Serve hot spread over toasted bread, or serve cold. Keep leftovers in the refrigerator for up to 5 days in an airtight container. Caponata tastes better the longer it sits!

Nutrition Information

Serving 1Serving Calories 285kcal (14%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 19g (29%) Fiber 6g (24%) Sugar 15g (30%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 285

% Daily Value*

Serving 1Serving
Calories 285kcal 14%
Carbohydrates 22g 7%
Protein 2g 4%
Fat 19g 29%
Fiber 6g 24%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.