Eggplant Caponata Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
208 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Mediterranean, Italian
Eggplant Caponata Recipe
Description
This Eggplant Caponata recipe starts by roasting Italian eggplant cubes to soften and brown them. Meanwhile, onions and garlic are sautéed until translucent, followed by the addition of diced tomatoes and red bell peppers which cook until tender. The roasted eggplant is combined with chopped green and black olives and capers, then cooked together for a few minutes to meld the flavors.
The final stew-like dish has tender eggplant and vegetables imbued with briny capers and olives, accented by natural sweetness from the tomatoes and peppers. It is seasoned with salt and pepper and optionally topped with parsley for freshness. The texture is soft with a slightly chunky consistency.
Caponata can be served warm alongside crusty bread as a starter, side dish, or light meal. It can also be enjoyed cold or at room temperature.
This dish can be prepared ahead and stored refrigerated up to five days in an airtight container. Freezing for up to three months is possible, with thorough thawing and reheating advised before serving.
Ingredients
- 1 lb eggplant cut into 1 1/2 inch cubes, Italian variety
- 1/4 cup olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 can diced tomatoes 15 oz
- 1 red bell pepper diced
- 1/2 cup green olive chopped
- 1/2 cup black olive chopped
- 1/4 cup capers
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400F and line a baking sheet with aluminum foil. Coat with non stick spray.
- Place eggplant pieces on the baking sheet and drizzle 2 tablespoons olive oil on the eggplants. Sprinkle some salt and mix using your hands.
- Roast the eggplants in the oven for 20 minutes.
- Meanwhile, heat the remaining olive oil in a pan over medium heat.
- Saute onion and garlic until translucent.
- Add in diced tomatoes and red bell peppers to onions and garlic. Cook for about ten minutes until they're cooked.
- Add in cooked eggplant, chopped olives and capers. Cook for five minutes.
- Season with salt and pepper.
- Top with parsley and serve warm with crusty bread.
Notes
- You can fry the eggplants instead of roasting if preferred.
- Eggplant caponata can be made in advance and served warm, cold, or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze caponata for up to 3 months in an airtight container; thaw in the fridge or microwave and reheat in a pan before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 1161mg | 48% |
| Potassium | 505mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 16mg | 18% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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