Eggplant Caponata

A vibrant Sicilian-style sweet-and-sour relish that combines tender roasted eggplant with onions, celery, bell peppers, tomatoes, capers, and golden raisins. Best served chilled or at room temperature—fantastic on crostini or as a flavorful side or appetizer.

Why You’ll Love This Recipe

• Fresh, bold flavors: The agrodolce balance—sweet, tangy, and savory—is irresistibly delicious.

• Make-ahead convenience: Flavors actually deepen over time—perfect for prepping in advance.

• Versatile serving options: Enjoy on crostini, with grilled meats, stirred into pasta, or served solo.

• Vegetarian and flexible: Easy to adapt with seasonal veggies, nuts, or even fruit for variation.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Roasted eggplant (from one batch prepared separately)

• 3 tablespoons golden raisins

• 3 tablespoons sherry vinegar

• 2 tablespoons capers

• 2 tablespoons extra-virgin olive oil

• ½ medium yellow onion, chopped

• 1 celery stalk, diced

• 1 red bell pepper, stemmed, seeded, and diced

• ½ teaspoon sea salt

• 1 tablespoon tomato paste

• 3 garlic cloves, grated

• 1 pound tomatoes (about 4 medium), cored and diced

• ½ teaspoon cane sugar

• ¼ cup chopped fresh parsley

• Freshly ground black pepper, to taste

• Fresh basil leaves, for garnish

• Crostini, for serving

directions

1. Prepare the eggplant separately, roasted until tender per your preferred method.

2. In a small bowl, combine golden raisins, sherry vinegar, and capers—let raisins soften while cooking.

3. In a large skillet over medium heat, warm olive oil. Add onion and celery; cook about 8 minutes until softened.

4. Add red bell pepper and salt; cook until tender, about 8 more minutes.

5. Stir in tomato paste, garlic, diced tomatoes, and sugar; cook for about 8 minutes, stirring often, until the tomatoes break down into a saucy consistency.

6. Add roasted eggplant, the raisin mixture (including vinegar and capers), and a few grinds of black pepper. Stir and cook for 5 more minutes.

7. Stir in chopped parsley and adjust seasoning to taste.

8. Allow the caponata to cool to room temperature. For best flavor, refrigerate and serve on days 2–3.

9. When ready to serve, garnish with fresh basil and enjoy with crostini.

Servings and timing

• Serves: 6 to 8

• Prep Time: ~15 minutes

• Cook Time: ~1 hour

• Total Time: ~1 hour 15 minutes (excluding cooling/resting time)

Variations

• Roasting vs. frying eggplant: Roasting is lighter; frying yields a richer flavor.

• Additional ingredients: Try adding olives, pine nuts, carrots, zucchini, or potatoes.

• Adjust agrodolce balance: Use honey or balsamic/red wine vinegar to tweak sweetness and tang.

• Seasonal adaptations: Use artichokes, root vegetables, or pomegranate in colder months.

• Sweet component tweaks: Swap cane sugar for honey or brown sugar—or reduce for less sweetness.

• Olive lovers: Add green or black olives for a briny depth.

• Canned tomatoes: A suitable alternative when fresh tomatoes are out of season.

• Nutty additions: Toasted pine nuts or walnuts add great texture and flavor.

• Spicy kick: Add a pinch of red pepper flakes or chopped chili.

• Fruit fusion: Diced apples or prunes offer a creative twist.

storage/reheating

• Refrigerator: Store in an airtight container for up to 4–5 days.

• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

• Serving tip: Best enjoyed cold or at room temperature. Let it rest overnight to enhance the flavor.

FAQs

How should I serve caponata—hot or cold?

Caponata is traditionally served cold or at room temperature to let the flavors meld beautifully.

Can I make it ahead of time?

Yes, and it’s even better the next day. Store in the fridge for best flavor.

How long does caponata last in the fridge?

Up to 5 days in an airtight container.

Can I freeze it?

Yes. Freeze in a sealed container for up to 3 months. Thaw overnight before serving.

What are good substitutes for sugar?

Honey and brown sugar both work well depending on your taste preferences.

Do I have to use raisins?

No. They’re traditional but optional. Skip or replace with chopped dried apricots or cranberries.

Can I use canned tomatoes?

Absolutely. Just cook the mixture a bit longer to reduce excess liquid.

What’s the difference between caponata and ratatouille?

Caponata is sweet-and-sour and includes capers or olives. Ratatouille is more herbaceous and lacks those briny elements.

Should I salt eggplant before cooking?

It can help reduce bitterness, especially if frying, but is less necessary when roasting.

Can I add nuts?

Yes—pine nuts, walnuts, or almonds add delightful texture and richness.

Conclusion

This Eggplant Caponata is a Sicilian gem—sweet, tangy, savory, and endlessly adaptable. Whether you prep it ahead or serve it fresh, it’ll shine on crostini, meats, or pastas. Store it well, enjoy it cold or at room temperature, and most importantly—make it your own.

Print