Featured Reader Review
Erika said, “This recipe is so delicious! Perfect way to use up eggplant. We served it over your Parmesan polenta and it was just perfect.”
Boldly Flavored Italian Eggplant Appetizer
This Eggplant Caponata—a vibrant, sweet-and-sour eggplant recipe–has been a repeat favorite for months. While traditional Sicilian caponata calls for Italian (or Palermo) eggplant, my garden’s bounty of Japanese eggplant has inspired me to put my own spin on this classic. The result? A hearty, versatile dish that’s bursting with deep, layered flavors. Any eggplant will work, however!
Why You’ll Love This Recipe
Eggplant caponata is a rustic, almost stew-like medley of vegetables simmered with tomatoes, golden raisins, capers, and a drizzle of aged balsamic vinegar. I’ve kept the spirit of tradition by including garlic, fresh basil, and—yes—pine nuts, while also inviting fresh mint into the mix for an extra burst of brightness.
Whether served as an appetizer on crostini, a satisfying main dish paired with warm, creamy polenta, or even a topping for grilled meats, this caponata adapts beautifully to any meal.
For more Italian recipes featuring beloved eggplant, try my cheesy eggplant rollatini, layered eggplant parmesan, or homemade pasta alla Norma next!
Ingredient Notes
Before you dive in, here’s a quick rundown of the ingredients and why they work so well together:
- Eggplant: We’re using Japanese eggplant for its tender texture and delicate flavor, but feel free to substitute Italian eggplant if that’s what you have on hand.
- Bell Pepper: Any color works! The bell pepper adds a crisp contrast, especially important since we’re skipping celery.
- Red Onion: Slowly cooked to a sweet, tender finish.
- Tomato & Tomato Paste: These create a rich, tangy sauce as the tomatoes break down.
- Garlic: A must for depth and aroma.
- Golden Raisins: They lend a necessary hint of sweetness to balance the savory elements.
- Capers: Briny and salty, these add a punch of flavor.
- Sugar: Just a pinch to harmonize the sweet and sour notes.
- Fresh Herbs: Basil (traditional) and mint (our personal favorite) brighten the dish.
- Pine Nuts: For that satisfying crunch; almonds can work as a substitute if sliced or slivered.
- Aged Balsamic Vinegar: Invest in a high-quality, thick, almost syrupy balsamic for an intensely concentrated flavor.
- Flaky Sea Salt: For a finishing touch that brings out all the flavors.
Instructions
- Sauté: Heat olive oil in a skillet over medium-high heat. Add diced eggplant, red onion, and bell pepper; cook 8–10 minutes until softened and lightly browned.
- Simmer: Stir in diced tomato, tomato paste, golden raisins, capers, garlic, sugar, salt, and pepper. Cover and simmer for 10 minutes until the tomatoes break down into a chunky sauce.
- Finish: Mix in chopped basil, mint, pine nuts, and aged balsamic vinegar. Adjust the seasoning if needed.
- Serve: Enjoy at room temperature on crostini, pasta, or as a side, garnished with extra herbs and flaky sea salt.
Expert Tips
- Make It Ahead: Caponata is a meal-prep dream! Not only does it come together quickly, but like many stews and sauces, the flavors deepen and mellow if made in advance. Try it today and enjoy it tomorrow.
- Uniform Cuts: Cut your vegetables into similar-sized pieces to ensure even cooking throughout the dish.
- Herbs Are Key: Fresh basil and mint are essential for that authentic burst of flavor. Avoid dried herbs for this recipe.
- Quality Balsamic: The aged balsamic vinegar really elevates this dish. Opt for a high-quality variety to achieve a rich, syrupy texture and intense flavor.
If you love all things eggplant, be sure to check out my cheesy Eggplant Rollatini — it is a perfect fall or winter comfort dish that can be made ahead and is freezer-friendly!
Storage & Freezing
Store leftover caponata in an airtight container in the refrigerator for up to 1 week. As with many hearty vegetable dishes, the flavors continue to meld over time, making leftovers even more delicious.
You can freeze caponata for up to 3 months. However, note that the texture of the eggplant may soften upon thawing, so enjoy it fresh when possible.
Serving Ideas
- Appetizer: Spoon the caponata over warm crostini for a quick, flavorful bite.
- Main Course: Serve it alongside warm, creamy mushroom polenta or toss with your favorite pasta for a filling vegetarian entrée.
- Side Dish: It also makes a delightful accompaniment to grilled chicken, fish, or pork—adding a sweet and tangy counterpoint to savory proteins.
Simple ingredients, bold flavors, and endless versatility—this Eggplant Caponata recipe is a must-try addition to your recipe rotation. Whether you’re enjoying it as an appetizer, a hearty main dish, or a delightful side, we’d love to hear how you make it your own.
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Sweet & Tangy Homemade Eggplant Caponata
Equipment
Ingredients
- 3 Tbsp extra virgin olive oil
- 1 lb eggplant Italian or Japanese work great, cut into ¼" cubes
- 1 red bell pepper diced
- 1 medium tomato roughly chopped
- ½ medium red onion diced
- 3 cloves garlic minced
- ¼ cup golden raisins
- 2 Tbsp capers drained
- 2 Tbsp tomato paste
- 1 tsp granulated sugar
- ⅓ cup pine nuts
- 2 Tbsp fresh basil finely chopped
- 1 Tbsp fresh mint finely chopped
- 3 Tbsp aged balsamic vinegar
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Flaky sea salt for serving
- Crostini or crackers optional, for sercing
Instructions
- Sauté the eggplant. Heat 3 Tbsp extra virgin olive oil in a skillet (with lid) over medium-high heat. When hot, add diced eggplant, red onion, and bell pepper. Cook, stirring occasionally, for 8-10 minutes, or until the eggplant has browned and the pepper has softened.
- Simmer until tender. Add 1 diced tomato, 2 Tbsp tomato paste, ¼ cup golden raisins, 2 Tbsp capers, 3 chopped garlic cloves, and 1 tsp sugar. Season with 1 tsp Kosher salt and ¼ tsp black pepper, then stir well, using a spatula to help break up the tomato paste. Reduce heat to a simmer, then cover the skillet and cook about 10 minutes.
- Add balsamic and fresh herbs. Finish the eggplant caponata recipe with 2 Tbsp chopped basil, 1 Tbsp chopped mint, ⅓ cup pine nuts, and 3 Tbsp aged balsamic vinegar. Stir well, taste, then adjust seasoning as needed.
- Serve immediately or at room temperature. Transfer eggplant caponata to a serving dish or assemble on warm crostini, if serving immediately. Otherwise, allow caponata to cool to room temperature, then serve. Garnish with additional sliced basil, a drizzle of balsamic vinegar, and a sprinkle of flaky sea salt.
Notes
- Nutrition facts do not include crostini.
- Make-ahead friendly! Will keep for up to 1 week in a refrigerator and tastes better the next day!
This recipe is so delicious! Perfect way to use up eggplant. We served it over your Parmesan polenta and it was just perfect
Thanks, Erika! Love the idea of serving it with polenta! xo, Ari