4.6 from 156 votes
Eggplant Caponata Recipe
Eggplant Caponata is a rich, cooked vegetable dish combining roasted cubed eggplant with sautéed onions, garlic, diced tomatoes, red bell pepper, and a mix of green and black olives and capers. The vegetable medley is simmered and seasoned to develop a sweet and tangy flavor profile, often served warm alongside crusty bread. This dish showcases a balance of savory, briny, and slightly acidic tastes with a soft, stewed texture.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
servings
Calories:
208 kcal
Course:
Side Dish, Main Course, Appetizer
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 208
% 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.