Caponata Recipe

Growing up in countries near the Mediterranean, like the Balkans or my birthplace, Macedonia, eggplant is a staple in the kitchen. It’s an underappreciated vegetable, and I’m on a mission to change that, one recipe at a time. Start with my ratatouille recipe and this easy Caponata! It’s so good that it could change the mind of any eggplant hater. If you like sweet and tangy foods with plenty of roasted, caramelized flavors, make this stat. It is one of my favorite Sicilian recipes, and it’s so versatile that you’ll find yourself eating it with just about anything.

I’ve taken it upon myself to give this veggie its moment in the spotlight, so I make it a whole lot during the warm summer months. When friends and family gather around, I love whipping up this easy caponata recipe as an appetizer because it brings so much tasty satisfaction with every scoop! It’s the perfect combo of sweet and salty flavors that never fails to get everyone talking and munching.

Caponata Vs Ratatouille

While both ratatouille and caponata start with diced summer veggies and a hint of tomato, they head in different directions. Ratatouille tends to be more like a saucy stew, with its veggie mix changing depending on what you’ve got in the kitchen.

However, an eggplant caponata recipe is more like a savory-sweet-sour salad or appetizer, thanks to olives, plum tomatoes, salty capers, raisins, and vinegar. It’s perfect at room temperature, spooned over crusty bread, or as a zesty addition to roast lamb, chicken, pan-seared salmon, or branzino.

What You’ll Need

This great eggplant caponata recipe is loaded with fresh, flavorful ingredients. The main ingredients are simple and easily found in most grocery stores.

• Eggplant: You can use globe eggplant, which are typically sold in most grocery stores, or you could use smaller Japanese or Italian eggplants. Cut the eggplant into ½ inch cubes.
• Salt: You will need to salt the eggplant to draw out its moisture and bitterness.
• Olive Oil: Extra-virgin olive oil has the boldest taste.
• Tomato Juice: Canned, bottled, or boxed is fine.
• Red Wine Vinegar: If you don’t have this, you could substitute white wine vinegar or apple cider vinegar. I’ve even used balsamic vinegar.
• Parsley: I prefer chopped, fresh herbs, but dried would also work.
• Sugar: If you like, substitute your favorite honey here.
• Fresh Tomatoes: Core the tomato, remove the seeds, and chop the flesh.
• Raisins: Golden raisins are my go-to, but red raisins would also be good.
• Black Olives: You will want to mince the olives. Kalamata olives or green olives are great substitutes.
• Onion: Use a finely chopped small yellow onion.
• Bell Pepper: Finely chop the red bell peppers, too. 
• Pine Nuts: These are optional, but they add a fantastic flavor and texture.
• Ciabatta: Sliced ciabatta bread is perfect for serving your homemade caponata.

How to Make Eggplant Caponata

Even if you’re new to cooking, it’s relatively easy to put together this tasty vegetarian eggplant salad. Don’t stress – this classic Italian dish is going to be amazing!

Serving Suggestions

While eggplant caponata is traditionally more of a relish or antipasto than a side dish or main course, it works beautifully in all settings! Try serving it over or with your favorite fish – baked, poached, grilled, whatever! This Risotto with Garlic Herb Tilapia would be perfect. You could top a dish of your homemade caponata with a poached egg and serve with crusty bread – or make this Orzo Frittata with Spinach and Feta for a vegetarian feast.

Add caponata to any antipasto platter or appetizer table – especially if you add something warm and bready like this Warm Feta Cheese Bread Ring Dip, my Mediterranean Baked Feta dip, or my Mediterranean Seven Layer Dip!

Storage

Leftovers can be stored in an airtight container in the refrigerator for about 5 days. Bring it back to room temperature before serving.

Caponata is also freezer-friendly, but keep in mind that the texture and even the flavors of the veggies will change after freezing and thawing. Freeze for up to 3 months. Thaw in the fridge before using.