Sweet & Tangy Sicilian Eggplant Caponata
If you’ve never made caponata, you’re in for such a treat! It’s one of those magical dishes that actually tastes better the next day—and the day after that. I love how the eggplant gets all tender and soaks up that sweet and tangy balsamic glaze. You'll love having a container in the fridge to spoon over grilled chicken, toss with pasta, or simply eat on toast. It’s simple, rustic, and so satisfying.
Servings: 4 servings
Calories: 333kcal
Equipment
Ingredients
- 3 Tbsp extra virgin olive oil
- 1 lb Italian eggplant, cut into ¼-inch 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, thinly sliced
- 1 Tbsp fresh mint, finely chopped
- 3 Tbsp aged balsamic vinegar
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Flaky sea salt
- 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, and a sprinkle of flaky sea salt. Enjoy!
Notes
- Note: Nutrition facts do not include crostini.
- Make ahead: Keeps refrigerated up to 1 week and tastes even better the next day.
Nutrition
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
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