Go Back Email Link
+ servings
Eggplant caponata crostini with balsamic vinegar on a plate.
Print Recipe
5 from 1 vote

Eggplant Caponata Recipe

This homemade eggplant caponata recipe could not be easier to make! Sauté diced eggplant, red onion, tomatoes, and bell pepper, then season with garlic, capers, golden raisins, pine nuts, fresh basil, mint, and just a touch of sugar. Simmer until tender, then stir in aged balsamic vinegar. Quick and flavorful vegetarian appetizer or side dish. Toss with pasta for an easy main meal! V, GF
Prep15 minutes
Cook25 minutes
Total40 minutes
Cuisine: Italian
Keyword: caponata pasta, caponata siciliana, sicilian caponata
Servings: 4 servings
Calories: 333kcal
Author: Ari Laing


  • 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
  • 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


  • 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.


  • 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!


Calories: 333kcal | Carbohydrates: 25g | Protein: 4g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Sodium: 766mg | Potassium: 664mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1399IU | Vitamin C: 49mg | Calcium: 41mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!