Caponata is a rustic blend of eggplant, tomatoes, capers, and olives that comes together into a rich, sweet-tangy vegetable stew—perfect for scooping onto toasted bread or serving alongside your favorite grilled meats. It’s a summer staple that’s so good made with garden fresh veggies, but it’s delish all year long when you want a burst of flavor.

Caponata is a traditional Italian recipe. There are a million different ways to make it, but this is my favorite. It’s veggie-forward, has punchy garlic flavor, and a touch of sweetness from the fresh tomatoes. 

Whether you’re preparing a cozy weeknight dinner, a picnic spread, or an elegant appetizer board (put a bowl of this on any charcuterie board and your guests will go crazy for it!), this dish never disappoints. It’s a fantastic way to use up fresh summer produce when tomatoes and eggplant are at their peak.

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Ingredients

• Eggplant – You need about 4 cups of diced eggplant, leave the skins on.
• Salt – You’re going to sweat the eggplant. That means to remove the excess water from the eggplant, but don’t worry, your dish won’t be too salty.
• Olive oil – You can use any kind of olive oil.
• Red onion – You can also use regular cooking onions. I wouldn’t use sweet onions as they’ll add even more sweetness to the dish.
• Celery stalks -You can use celery leaves too, there’s so much flavor in them.
• Red bell pepper – You can also use a yellow or orange bell pepper. The color doesn’t really matter.
• Garlic cloves – Fresh garlic is a must! You need the punchy garlic flavor to enhance all the veggies and jarlic just doesn’t have the same flavor.
• Ripe tomatoes – Any kind of tomato will work. Just gently squeeze out the seeds after cutting it in half. This remove a lot of excess water.
• Capers – Don’t even think about skipping the capers. They’re essential to this dish! If you like olives,  you’ll like capers.
• Pitted green olives – Just chop them coarsely. You can also use black olives. I’ve made this recipe with both and it’s delish.
• Red wine vinegar
• Sugar – You can skip the sugar.
• Salt and freshly ground black pepper
• Fresh basil or parsley – For garnish.

How To Make Caponata with Fresh Tomatoes

1. Sprinkle diced eggplant with salt and let sit in a colander for 30 minutes to draw out moisture. Rinse quickly to remove any excess salt and then pat it dry with a clean kitchen towel or paper towel. Blot up as much liquid as  you can.
2. Heat olive oil in a large skillet over medium heat.
3. Add the eggplant and cook until golden and tender, about 8–10 minutes. Remove and set aside.
4. Sauté the onion, celery, and red bell pepper in the same skillet until softened, about 5 minutes.
5. Add garlic and cook for 1 minute until fragrant.
6. Stir in the chopped fresh tomatoes and cook until they break down and release their juices, about 8–10 minutes.
7. Add the capers, olives, red wine vinegar, and sugar. Simmer for 5 more minutes.
8. Return the eggplant to the skillet and stir gently, cooking for another 10 minutes.
9. Season with salt and pepper to taste.
10. Cool the caponata to room temperature. Serve warm, at room temp, or chilled, topped with fresh basil or parsley.

Step-By-Step Process

Chef Jenn’s Tips

• Salting the eggplant before cooking is key—it prevents sogginess and enhances the texture.
• Use only ripe tomatoes for the best fresh flavor. If they’re super juicy, let them simmer a little longer to thicken the sauce.
• Let the caponata rest for a few hours (or overnight!) for even deeper flavor.
• Add a splash of balsamic vinegar for a slightly richer, sweeter twist.

Make It A Meal

Caponata is so versatile—it’s amazing served with grilled chicken or fish, piled onto crostini, or even tossed with pasta. It’s also the perfect addition to a charcuterie or antipasto board.

Storage

Store leftover caponata in an airtight container in the refrigerator for up to 5 days. It actually tastes even better after sitting overnight! You can also freeze it for up to 1 month—just thaw and serve at room temperature.

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Caponata

Chef Jenn

This Caponata with Fresh Tomatoes is a sweet, savory, and tangy vegetable medley that’s packed with Mediterranean flavors. Serve it warm, chilled, or at room temperature for an unforgettable side or appetizer.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Appetizer, Side Dish

Cuisine Italian, Mediterranean

Servings 8 servings

Calories 117 kcal

Ingredients

  

1x2x3x

• 1 eggplant diced
• 1 teaspoon salt
• ¼ cup olive oil
• 1 cup red onion diced
• 2 celery stalks diced
• 1 red bell pepper chopped
• 2 garlic cloves minced
• 4 large ripe tomatoes peeled, seeded, and chopped
• 2 tablespoons capers drained
• ⅓ cup pitted green olives drained and chopped
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• salt and freshly ground black pepper
• fresh basil or parsley

Instructions

 

• Sprinkle diced eggplant with salt and let sit in a colander for 30 minutes to draw out moisture. Rinse quickly to remove any excess salt and then pat it dry with a clean kitchen towel or paper towel. Blot up as much liquid as you can.
• Heat olive oil in a large skillet over medium heat.
• Add the eggplant and cook until golden and tender, about 8–10 minutes. Remove and set aside.
• Sauté the onion, celery, and red bell pepper in the same skillet until softened, about 5 minutes.
• Add garlic and cook for 1 minute until fragrant.
• Stir in the chopped fresh tomatoes and cook until they break down and release their juices, about 8–10 minutes.
• Add the capers, olives, red wine vinegar, and sugar. Simmer for 5 more minutes.
• Return the eggplant to the skillet and stir gently, cooking for another 10 minutes.
• Season with salt and pepper to taste.
• Cool the caponata to room temperature. Serve warm, at room temp, or chilled, topped with fresh basil or parsley.

Notes

Chef Jenn’s Tips

• Salting the eggplant before cooking is key—it prevents sogginess and enhances the texture.
• Use only ripe tomatoes for the best fresh flavor. If they’re super juicy, let them simmer a little longer to thicken the sauce.
• Let the caponata rest for a few hours (or overnight!) for even deeper flavor.
• Add a splash of balsamic vinegar for a slightly richer, sweeter twist.

Nutrition

Serving: 0.5cupCalories: 117kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 442mgPotassium: 418mgFiber: 4gSugar: 7gVitamin A: 1267IUVitamin C: 35mgCalcium: 26mgIron: 1mg

Keyword caponata, eggplant recipes, Sicilian appetizer, summer vegetables, vegetarian recipes

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