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A bowl of Caponata garnished with basil is on a table next to a striped cloth, sliced baguette, a tomato, and fresh basil.

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
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Side Dish
Cuisine Italian, Mediterranean
Servings 8 servings
Calories 117 kcal

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.

Nutrition

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

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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