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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
1 hr
Eggplant caponata is an irresistibly tangy Sicilian dish filled with fresh summer vegetables in a sweet and sour sauce. In the world of party dips, this flavorful spread offers a little something different! For a scrumptious summer appetizer, serve it scooped on toasted crostini with a sprinkle of pecorino romano for a tasty alternative to bruschetta. Or add a pop to dinnertime by stirring eggplant caponata into al dente noodles or spooning it over grilled chicken and roasted potatoes. One taste and you'll want to put it on everything!
What is eggplant caponata?
Eggplant caponata is a Sicilian relish made of fried or roasted eggplant, celery, tomato sauce, olive oil, olives, golden raisins, and capers in what is known as an agrodolce sauce. Agradolce sauce is a sweet (dolce) and sour (agro) sauce in Italian cooking made with vinegar, sugar, and other flavorful bits. In this recipe, the agradolce sauce becomes the base of the tangy-sweet caponata.
What is the difference between ratatouille and caponata?
While they're both rustic, Mediterranean-style stews containing eggplant, tomatoes, and other summery vegetables, these two dishes are very different. Caponata hails from Sicily and is more of a relish with a sweet and sour sauce. Ratatouille is a comforting French Provençal stew made with eggplant, tomatoes, zucchini, red bell pepper, onion, garlic, and herbs. The texture of traditional ratatouille is much softer and creamier than a caponata. It also does not contain the vinegar, sweeteners, or briny olives that make caponata unique.
How long does eggplant caponata last in the fridge?
This is one of those dishes that tastes even better after a night in the fridge! Stored in an airtight container in the refrigerator, eggplant caponata will stay good for up to three days. It's the perfect snack to make a day ahead of any gathering.
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Ingredients
- 1
large eggplant, cut into 1-in. cubes
- 1
red bell pepper, cut in quarters, core and seeds removed
- 1/4 cup
olive oil, divided
- 2 tsp.
kosher salt, divided
- 1 tsp.
freshly ground black pepper, divided
- 1
medium yellow onion, diced
- 2
stalks celery, diced
- 4
garlic cloves, finely chopped
- 1 tsp.
dried oregano
- 1
(14-oz.) can crushed tomatoes
- 1/2 cup
pitted green olives, coarsely chopped
- 1/3 cup
golden raisins
- 3 Tbsp.
red wine vinegar
- 2 Tbsp.
capers, drained
- 1 Tbsp.
granulated sugar
- 1/4 cup
chopped fresh parsley
Toasted bread, to serve
Directions
- Step 1Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Step 2On the prepared baking sheet, place the eggplant and bell pepper and toss with 2 tablespoons of oil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Roast until the eggplant is golden and tender, 20 to 25 minutes, stirring halfway through.
- Step 3When cool enough to handle, dice the red bell pepper into ¼-inch pieces.
- Step 4In a medium Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, celery, the remaining 1 teaspoon salt, and ½ teaspoon black pepper. Cook, stirring frequently, until golden, 5 to 7 minutes. Stir in the eggplant and the bell pepper until well combined. Add the garlic and oregano and cook until fragrant, 30 seconds to 1 minute. Stir in the tomatoes, olives, raisins, vinegar, capers, and sugar. Bring to a simmer and cook on medium-low heat, stirring frequently, for 10 minutes. Stir in the fresh parsley.
- Step 5Serve hot, cold, or room temperature on toasted bread, if you like.
Tip: Give your caponata more texture by stirring in 1/4 cup toasted pine nuts or slivered almonds.
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