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eggplant caponata
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5 from 1 vote

Eggplant Caponata

A marinated eggplant and tomato topping with olives, capers, and red peppers. Eggplant caponata is great to spread on toasted bread or crostini and the ultimate topping for a sandwich!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish, Snack
Cuisine: Italian
Diet: Vegetarian
Servings: 4 servings
Calories: 217kcal
Author: Vincent DelGiudice
Cost: $15

Equipment

  • 1 large saucepan
  • 1 large bowl

Ingredients

  • 1 large eggplant or 2 small eggplant, chopped
  • 1 28 oz can whole plum tomatoes, drained
  • ¼ cup olive oil
  • ½ red onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon crushed red pepper
  • ½ cup castelvetrano Italian olives
  • ½ cup black olives
  • 1 tablespoon capers
  • 1 roasted red pepper, chopped
  • 2 teaspoon salt
  • 3 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1 tablespoon fresh chopped parsley

Instructions

  • Add olive oil to the saucepan over medium heat. Stir in the red onion and saute for 6-8 minutes or until the onion softens. Add the garlic and the crushed red pepper and saute for another 2-3 minutes. Then add the capers and stir.
  • Add the eggplant and season with salt. Stir well until combined. Saute the eggplant for another 5-8 minutes until it begins to soften. In a separate bowl, crush the drained whole plum tomatoes. Add them to the pan with the red wine vinegar and stir until combined.
  • There will be a slight bit of sauce in the bottom of the pan. Bring it to a simmer. Add the honey, olives, and roasted red peppers. Simmer for 20 minutes stirring often.
  • Remove from the heat and transfer to a bowl. Add the parsley and combine. Cover and leave until room temperature or refrigerate. Caponata should be served at room temperature or cold!

Notes

  1. When sauteeing the red onion, adjust the temperature lower if you start to see the edges of the onion burning. 
  2. This dish is meant to be served on toast/crostini as a topping. It should be cold or room temperature for serving. 
  3. Once all the ingredients have been added to the pan, keep a close eye. If the liquid completely evaporates, the dish will start to burn. Be prepared to add a little water. 

Nutrition

Calories: 217kcal | Carbohydrates: 12g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 1885mg | Potassium: 341mg | Fiber: 5g | Sugar: 6g | Vitamin A: 443IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 1mg