Eggplant Caponata

Recipes, Small Plates & Snacks, Worknight Dinners
Share:Tweet about this on TwitterShare on FacebookPin on Pinterestshare on TumblrGoogle+Share on StumbleUponEmail to someone

eggplant caponata

I was at a farm stand in Pennsylvania this weekend and on a whim, bought a big, fat, dark purple eggplant.

The only thing I’ve ever made with eggplant (besides grilling them with a little olive oil and Italian seasoning – yum) is eggplant parmigiana.

Since the only tomato sauce I had was rock-solid frozen, I read a few of my cookbooks and decided to concoct a recipe for Sicilian Caponata.

I’ve heard Rachael Ray talking about caponata on multiple occasions – show, magazine, website – but I’d never tried it.

Caponata is a “cooked vegetable salad” sometimes referred to as “eggplant relish” but I think Caponata is a much sexier word than Relish. Traditionally based on eggplants and tomatoes, you can add pretty much any veggie to this.

I kept mine simple but other recipes include shredded carrot, olives, roasted red peppers, green bell pepper – even toasted pine nuts as a garnish.

This is meant to be a side dish, or served along crostini or breadsticks as an appetizer, but it was great as a meal served over whole wheat linguine.

It took me all of fifteen minutes to throw together and another twenty or so to simmer. I even have leftovers so I’ll be eating caponata for the rest of the week at least for lunch tomorrow.

eggplant caponata

Eggplant Caponata
Recipe type: Worknight Dinner Recipe, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 tablespoon olive oil
  • 1 large onion, diced (I used 1 cup frozen)
  • 4 or more garlic cloves, chopped (Used 2 tsp. chopped fresh garlic)
  • 1 large globe eggplant, tip and tail trimmed, skin on, diced into very small pieces
  • 2 large fresh tomatoes, diced small
  • 3 Tablespoons red wine vinegar
  • 2 Tablespoons capers
  • Salt & pepper to taste
  • Kalamata olives (optional)
  • Fresh basil (optional)
  • Toasted pine nuts (optional)
  1. In a large pot or Dutch oven, heat the oil until it shimmers over medium-high heat. Add the onion, garlic and eggplant as they're prepped, stirring to coat with oil each time.
  2. Cook, stirring often, until eggplant has softened and becomes slightly brown, about 15 minutes. Add the tomato, vinegar and capers.
  3. Cover and let cook until eggplant and onion are very tender, about 15 minutes. Season to taste.
  4. Serve warm, at room temperature or refrigerate and serve cold.

(Visited 139 times, 1 visits today)
Share:Tweet about this on TwitterShare on FacebookPin on Pinterestshare on TumblrGoogle+Share on StumbleUponEmail to someone
Previous Story
Next Story

You Might Also Like


  • Reply
    September 23, 2008 at 3:00 am

    You always post the most delicious recipes!

  • Reply
    September 23, 2008 at 3:00 am

    mmmm….I love eggplant. This looks so good!

  • Reply
    September 23, 2008 at 3:00 am

    Do you know, I don’t think I’ve ever tried eggplant. But that recipe DOES sound really nice!

  • Reply
    September 23, 2008 at 3:00 am

    YUM! I love eggplant, and have many favorite eggplant recipes, but that does sound delightful. I will have to try it.

  • Reply
    September 23, 2008 at 3:00 am

    It really looks good and I look forward to your making it for me soon!!!!

  • Reply
    alexandra's kitchen
    September 23, 2008 at 3:00 am

    Yum. I love caponata but have never ventured to make it. All of 15 minutes? I think I’ll have to give this a go.
    And, I use a canon rebel xt. it’s a great camera — very user friendly.

  • Reply
    September 23, 2008 at 3:00 am

    looks delish. i have never been a fan of eggplant…something about that texture…but i would be willing to give this a shot. i mean if you marinade it or mix it with the right stuff, i’m sure its awesome. also, loooove whole wheat linguine.

  • Leave a Reply

    Rate this recipe: