Summery Caponata
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
- 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.
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.
Caponata
Ingredients
- 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.
