Print

Flavorful Eggplant Caponata Recipe with Capers and Olives

eggplant caponata - featured image
Print Recipe

A vibrant, slightly sweet and savory Mediterranean-inspired eggplant stew featuring tangy capers, briny olives, and sweet tomatoes. Perfect as a side, topping, or mix-in, this fuss-free dish is quick to prepare and packed with bold flavors.

Ingredients

Scale
  • 2 medium eggplants (about 1.5 pounds / 700 g), peeled and cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 tablespoons drained capers
  • 1/2 cup pitted and sliced green olives (Kalamata or Castelvetrano preferred)
  • 1 cup canned crushed tomatoes or fresh peeled and chopped tomatoes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1/4 cup toasted pine nuts (optional)
  • A handful fresh basil, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cut eggplant into 1-inch cubes. Spread on a baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat evenly.
  2. Roast eggplant for 20-25 minutes, turning halfway through, until golden and softened but not mushy.
  3. While eggplant roasts, heat remaining 2 tablespoons olive oil in a large skillet over medium heat.
  4. Add chopped onion and celery; sauté for 5-7 minutes until softened and translucent.
  5. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
  6. Pour in crushed tomatoes, stir to combine. Add drained capers, sliced olives, sugar, salt, and pepper.
  7. Simmer gently for 10 minutes, stirring occasionally, until sauce thickens slightly.
  8. Fold roasted eggplant into the tomato mixture carefully to keep cubes intact.
  9. Cook over low heat for 5-10 minutes to allow eggplant to absorb flavors.
  10. Stir in toasted pine nuts and sprinkle chopped fresh basil on top.
  11. Taste and adjust seasoning if needed. Serve warm, at room temperature, or chilled.

Notes

To reduce eggplant bitterness and excess moisture, salt the cubes and let sit for 20 minutes before rinsing and drying. Roasting eggplant instead of frying prevents sogginess and enhances flavor. Adjust sugar and vinegar to balance sweet and sour notes. Add fresh herbs at the end to preserve brightness. Caponata tastes better after resting for a few hours or overnight. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months (texture softens after freezing).

Nutrition

Keywords: eggplant caponata, capers, olives, Mediterranean recipe, easy vegetable stew, vegan, gluten-free, healthy side dish

Find it online: https://sofiaspice.com/flavorful-eggplant-caponata-recipe-with-capers-and-olives-easy-guide/