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+ servings
Fresh eggplant relish in a skillet.

Caponata Recipe

Katerina | Diethood
Authentic Caponata prepared with roasted eggplant, tomatoes, black olives, raisins, and more, combines all of the flavors of the Mediterranean into one addictive appetizer!
Servings : 18 Servings
Prep Time 15 mins
Cook Time 30 mins
Resting Time 1 hr
Total Time 1 hr 45 mins

Ingredients
  

  • 1 pound eggplant, cut into ½-inch cubes
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • ½ cup tomato juice
  • 3 tablespoons red wine vinegar, or to taste
  • ¼ cup chopped fresh parsley
  • 2 tablespoons granulated sugar
  • 1 large fresh tomato, cored, seeded and chopped
  • ¼ cup golden raisins
  • 3 tablespoons minced black olives
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • ¼ cup pine nuts, for serving
  • ciabatta slices, for serving

Instructions
 

  • Preheat the oven to 400˚F.
  • Season the eggplant cubes with salt and set aside while the oven preheats.
  • Pat dry the eggplant with paper towels and transfer them to a sheet pan.
  • Drizzle with olive oil and toss to coat.
  • Roast for 20 to 25 minutes, or until browned and tender.
  • In the meantime, in a mixing bowl whisk together the tomato juice, vinegar, parsley, and sugar.
  • To the tomato mixture, stir in the chopped tomato, raisins, and olives.
  • Heat extra virgin olive oil in a 12-inch skillet set over medium-high heat.
  • Add bell pepper and onion and cook, stirring occasionally, for about 7 minutes, or until softened and a bit browned.
  • Reduce heat to medium-low.
  • Stir in the cooked eggplant and tomato juice mixture; bring to a simmer and cook for about 5 to 8 minutes, or until sauce is thickened. You can cook for longer, or to desired consistency.
  • Remove from heat.
  • For best flavor, let the caponata sit at room temperature for 1 hour before serving.
  • Taste and adjust; more salt, more vinegar, etc...
  • Top with pine nuts and serve with ciabatta.

Notes

  • Caponata can be refrigerated for up to a week; bring to room temperature before serving.

Nutrition

Calories: 60 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 4 g | Saturated Fat: 0.5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 89 mg | Potassium: 150 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 403 IU | Vitamin C: 13 mg | Calcium: 9 mg | Iron: 0.4 mg | Net Carbs: 5 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizer / Lunch / Dinner
Cuisine: Italian
Keyword: eggplant caponata, sicilian food, vegetarian appetizer easy