Eggplant Caponata Recipe

Italians make caponata with eggplant, tomatoes, and herbs. This delectable spread is sour, sweet, and salty. Top bruschetta, spaghetti, meats, and fish with caponata.

– 1 large eggplant (1 to 1 ½ pounds) diced in ½ to one inch cube – 2 ½ teaspoons kosher salt, divided – 2 tablespoons olive oil, divided – 1 medium onion, diced – 3 stalks celery, diced – 2 cloves minced garlic (about two teaspoons) – 1 15 ounce can diced plum tomatoe – ½ cup kalamata olives, pitted and diced – ½ cup roasted red bell peppers, diced – 2 tablespoons capers, drained – 2 tablespoons red wine vinegar – 1 tablespoon sugar – 1 teaspoon dried oregano – fresh basil for serving



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Cube eggplant skin-on into ½ to 1 inch pieces. Mix eggplant and 2 tsp kosher salt. Colander eggplant, 30 minutes. Wash and paper-towel-dry eggplant to remove salt.

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On medium, heat 1 tablespoon olive oil in a large skillet or dutch oven. Seven minutes boil diced onion and celery. Next minute, remove garlic from pan and set aside.

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Add the remaining tablespoon of olive oil to the skillet. Add the drained and dried eggplant and simmer for 10 minutes until softened and gently browned.

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Incorporate onion-celery mixture, tomatoes, olives, bell peppers, capers, red wine vinegar, sugar, oregano, and remaining ½ teaspoon kosher salt.

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Reduce heat and simmer. Cook vegetables 20 minutes to soften.Cool caponata or refrigerate and serve cold. Sprinkle fresh basil before serving.

Also See

Italian Deviled Eggs Recipe