Name: Eggplant Caponata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 Servings
Ingredients: For the Caponata; 1 pound eggplant (about 2 small or 1 large); 4 tablespoons olive oil, divided; 1 cup diced onion; 4 garlic cloves, minced; 1 (15 ounce) can diced tomatoes with juice; 1 red bell pepper, seeded and diced; ½ cup pitted black olives, halved; ¼ cup capers, rinsed, drained and patted dry with paper towel; 2 tablespoons chopped Italian parsley; 4 fresh basil leaves, cut in a chiffonade; Salt and black pepper to taste; Crusty Italian bread, sliced and lightly toasted; Gluten-free Italian bread, sliced and lightly toasted (optional)

Appetizers

Eggplant Caponata

Author: Mary DiSomma

This easy eggplant caponata appetizer recipe makes a great starter for a group. It's a traditional Sicilian sweet-and-sour veggie relish that's perfect on toast. Add some toasted bread slices on the side (include some gluten-free bread too!) and let your guests dig in. Everyone will enjoy the delicious flavors in this classic, vegetarian Italian dish. Read on to learn all about homemade caponata and how to make your own! What I really like about Caponata is its rich, silky texture and tangy flavor. You can add a few tablespoons of honey to balance out the tanginess if you like—I find that the mild sweetness pairs wonderfully with the eggplant and tomatoes. My personal favorite way to serve caponata is as an appetizer. Add some crusty bread, crackers, and maybe even some burrata on the side and you’re ready to go! By the way, if you like burrata, you should check out my Limoncello Burrata Recipe with Fresh Basil and Garlic Toast. This homemade caponata recipe also makes a wonderful side for milder main dishes. Don’t be afraid to try different things!

Ingredient Tips

Some call it a salad. Some say it’s a stew. Some even call it a relish. So what actually is caponata? Whatever you call it, caponata is a vegetarian eggplant dish from Sicily. While the eggplant is the main ingredient, the tomatoes and herbs really make the dish sing. It’s typically served with bread for dipping and dunking—and boy, is it good.

Caponata comes from Italy—Sicily to be exact—but I was curious to see what “caponata” actually meant. Apparently, the word was first used to describe a sailor's biscuit steeped in oil and vinegar. Turns out dipping bread in caponata is not just a great idea but a tradition!

Preparation + Preservation Tips

Caponata is meant to be served at room temperature, so you can definitely make it ahead and very gently reheat before serving. I personally think the dish gets better overnight because the mixture develops more flavor the longer it marinates in its own juices. Once you’re ready to serve your caponata, you can garnish it with some lightly toasted pine nuts for added texture if you like. It’s so good!

Extra Tips

Caponata and ratatouille are made from similar ingredients. Eggplant is the main focus in caponata, while ratatouille is a more even combination of eggplant with zucchini and yellow squash. Both recipes use tomatoes. Caponoata is usually served as an appetizer. Ratatouille can be served as a side, or even a main dish with sides.

The first caponata was made in Sicily. The original recipe was likely influenced by many different cultures, since Sicily is situated on the Mediterranean Sea. Ratatouille is a French provincial recipe—also from the Mediterranean region. Another similarity is that they are both uniquely delicious!