Appetizers are a must at every party! We love this caponata because it’s easy to prepare. If you also love dishes like that, you should also try our Warm Lentil Salad, Seven Layer Mediterranean Dip, Muhammara and Baba Ghanoush.
An easy eggplant antipasto!
It took me a long time to like eggplant. And, to be honest, to this day it is not something I love. Unless it is eggplant caponata! Oh, then we are talking about something else entirely. Eggplant caponata has the power to please even the pickiest eaters! In this dish, the weird, rubbery texture of eggplant is totally gone and it melts into the sweet and sour mixture of caramelized vegetables, olive oil and vinegar. Add a few slices of crusty bread and you won’t be able to leave the antipasto table! And while this recipe is very simple and straightforward, I predict that once you try it once, you will likely want to experiment with different ingredients for future versions. It is meant to be like that! Eggplant caponata is very adaptable and the type of dish that is great for using whatever you have on hand. That’s half the fun of it!
What is Caponata?
Caponata is a Sicilian dish consisting of eggplants and other vegetables, tossed with a vinegary sauce. As it’s the case with most Italian classics, there are as many versions as there are cooks. Variations include olives, capers, celery, carrots, potatoes, pine nuts, stale bread and even raisins. It is almost always a vegetarian dish, but you can find versions that include lobster, swordfish, anchovies and/or shrimp.
What is the difference between caponata and ratatouille?
Other than the obvious regional difference (as one is Italian and the other French), there are some small differences among the two dishes. While eggplant is a prominent ingredient in both, caponata includes briny olives, tangy vinegar and sometimes a touch of sweetness from raisins and/or sugar. Also, in caponata, all the vegetables are pan fried (or, in my recipe, roasted) in olive oil, and in ratatouille – at least according to purists – they have to be cooked separately and then combined and heated briefly together until soft and creamy.
Eggplant Caponata Ingredients
To make the best eggplant caponata, you will need:
Eggplants Bell Peppers Onions Garlic Crushed Tomatoes Olive Oil Vinegar – It’s often made with red wine vinegar, but you can use white wine vinegar, sherry vinegar or apple cider vinegar. Olives Oregano Salt Pepper
How to Make Eggplant Caponata
The main difference between my recipe and most of the other recipes is that I roast all the vegetables together, instead of roasting just the eggplant and panfrying the rest. I find that this simplifies the recipe considerably and would save you a dish to wash if it wouldn’t be for the fact that I like to simmer the tomatoes with garlic in a saucepan before tossing them with the roasted veggies and olives. The flavor is worth the extra dirty pan, I promise! You will also notice that while some recipes ask you to cook the vegetables gently so they don’t fall apart, I ask you to roast everything until caramelization starts to happen. That produces incredible flavor and also sweetness, so you don’t have to add sugar! Recommended tools: large baking sheet and saucepan. Here’s how I make eggplant caponata. As always, you will find the printable (and more complete) recipe at the end of this post!
How to serve Eggplant Caponata
Eggplant caponata is usually served at room temperature, as an antipasto, with bread. It is also a great topping for bruschetta. However, it could also be served hot or cold, as a side dish for fish entrees, as a salad, or as a topping for pizza, sandwiches, burgers or pasta. It is great no matter how you serve it! And if you have the patience to wait one or two days after you make it, it gets even better after the flavors mingle and meld together in the fridge.
How long can you keep caponata?
Store eggplant caponata in an airtight container or mason jar in the fridge for up to 7 days. It will look and smell good even past that period, but I wouldn’t risk it, unless you use a pressure canner, as there is a risk of botulism after a week.
Can you freeze eggplant caponata?
I am not a fan of frozen caponata. The texture after thawed is very watery and mushy. Did you make this recipe? I love hearing from you! Please comment and leave a 5-star rating below. You can also take a photo and tag me on Instagram with #oliviascuisine.
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