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    Home » Recipes » Vegetarian Appetizers

    Eggplant Caponata Recipe

    Published: Nov 6, 2022 by Chef Dennis Littley

    191 shares
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    5 from 66 votes
    Jump to Recipe

    Eggplant Caponata is a vegetable mixture that accompanies meats and seafood and makes a delicious side dish, or appetizer served at room temperature with fresh crusty bread or crispy bruschetta.

    It’s important to use roasted eggplant as the base of this dish, roasted zucchini also helps create the foundation for this dish. Don’t use fried eggplant or stove-cooked eggplant for this dish.

    sicilian caponata in a glass bowl

    The combination of savory, sweet, and sour flavors elevates caponata to a new level of deliciousness! The roasted eggplant (and zucchini) adds a creamy texture, making this tasty vegetable relish almost spreadable.

    sicilian caponata in a glass bowl

    Some recipes compare eggplant caponata to a Sicilian version of ratatouille, and some recipes make it in the same manner, but it’s not really caponata when it’s cooked stovetop. When it comes to Sicilian Cuisine, you won’t often find garlic cloves or onion in Sicilian Caponata as their flavors tend to overpower the rest of the ingredients. I also prefer roasted red peppers’ fuller flavor to red bell peppers.

    Just remember, you’ll find as many different versions of Caponata as there are Italian Grandmothers. Caponata is a staple of Sicilian Cuisine.

    Table of Contents:
    • Ingredients to make Eggplant Caponata
    • How to make Eggplant Caponata
    • Recipe FAQ’s
    • More Recipes You’ll Love!
    • Recipe: Eggplant Caponata

    Ingredients to make Eggplant Caponata

    ingredients to make recipe

    Let’s start by gathering the ingredients we need to make my traditional Eggplant Caponata recipe. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    Made using fresh vegetables and simple pantry ingredients:

    • eggplant
    • zucchini
    • tomato
    • green olives
    • Kalamata or black olives
    • roasted red peppers
    • capers
    • red wine vinegar or balsamic vinegar
    • olive oil
    • Italian parsley
    • basil
    • sugar
    • red pepper flakes
    • salt

    How to make Eggplant Caponata

    seasoned eggplant and zucchini planks on a sheet pan

    The first step is prepping the eggplant and zucchini for the cooking process. Brush the veggies with extra-virgin olive oil, season with salt and pepper, and set on a sheet pan.

    roasted eggplant and zucchini planks on a sheet pan

    Place the sheet pan of prepared veggies on the center rack of a 350-degree preheated oven and roast the vegetables for 18-20 minutes.

    *Let the eggplant and zucchini cool before chopping.

    While the roasted vegetables are cooling, put the dressing for my homemade Caponata together.

    dressing for recipe

    Blend the vinegar, olive oil, salt, red pepper flakes, and just a touch of sugar to make the eggplant caponata dressing.

    ingredients in a large glass bowl
    • Place the chopped vegetables, eggplant pieces olives, and capers in a large mixing bowl.
    • Mix the ingredients together.
    • Add the dressing to the mixture and mix together.

    Don’t be tempted to make this dish with tomato sauce, crushed tomatoes, or tomato paste. You’ll end up with more of a salsa than caponata, and trust me, you won’t be happy with the results.

    basil and parsley added to vmixture

    Add the chopped fresh herbs to the vegetable mixture and blend together.

    sicilian caponata in a glass bowl

    If there is any left after the first day, you’ll find that my Sicilian Eggplant Caponata tastes even better the next day when the bold flavors have a chance to come together. If you have time, make this a day before you need it, the capanota’s flavors will be even better!

    italian meats and cheese with Caponata on a section of a baguette with the top on the side

    One of my favorite uses for Eggplant Caponata is as a spread on Italian meat sandwiches…OMG delicious! This is one of my favorite eggplant recipes, and I promise my easy recipe is sure to be a hit with your family!

    Recipe FAQ’s

    What does the word caponata mean?

    In the Italian dialect of Sicilian, capunata is the word for a sailor’s dish of bread steeped in oil and vinegar and chopped vegetables.

    What is the difference between caponata and ratatouille?

    The main difference is other than roasting the eggplant and zucchini, Sicilian caponata is not cooked. You’ll also find olives and capers in caponata, which are not included in ratatouille.

    More Recipes You’ll Love!

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      Pasta alla Caponata
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      Restaurant Style Grilled Mahi-Mahi with Caponata
    • overhead shot of pasta aioli with broccoli rabe in a white oval bowl
      Pasta Aglio e Olio with Broccoli Rabe
    • partial view of ratatouille in a white bowl
      French Ratatouille Recipe

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    sicilian caponata in a glass bowl
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    5 from 66 votes

    Eggplant Caponata

    Caponata is a simple and delicious blend that you'll find many uses for, on pasta, sandwiches, grilled foods and bruschetta!
    Prep Time15 minutes mins
    Cook Time18 minutes mins
    Total Time33 minutes mins
    Course: Appetizer, Topping
    Cuisine: Italian, sicilian
    Servings: 8
    Calories: 69kcal

    Ingredients

    • 1 medium eggplant peeled and sliced longway into planks – roasted and chopped
    • 2 small zucchini sliced long into planks – roasted and chopped
    • 1 cup tomato chopped
    • ½ cup green olives chopped
    • ⅓ cup Kalamata olives or black olives – chopped
    • ½ cup roasted red peppers chopped
    • ¼ cup capers
    • 1 tablespoon basil fine chop
    • 1 tablespoon Italian parsley fine chop
    • ¼ cup vinegar
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon sugar
    • ⅛ teaspoon red pepper flakes
    • ½ teaspoon sea salt
    US Customary – Metric
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    Instructions

    • Coat eggplant and zucchini in olive oil season with sea salt and pepper and grill or roast until barely cooked. Allow to cool before dicing.
    • Dice eggplant, zucchini, tomatoes and olives (cut in a small dice)
    • Mix all of the ingredients (except pasta and cheese) together a bowl and toss until mixed well and set aside. Keep at room temp if you are using immediately. If not using right away refrigerate mixture, allowing it to come back to room temperature before using.

    Nutrition

    Calories: 69kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 641mg | Potassium: 277mg | Fiber: 3g | Sugar: 5g | Vitamin A: 400IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. John

      December 16, 2022 at 7:21 pm

      5 stars
      Chef Dennis! I have noticed there seemingly endless variations of caponata. Some even using dark chocolate and raisins and toasted nuts! I am tempted to try a tiny bit of citrus peel myself! I see that you don’t salt the eggplant and zucchini slices first in order to partially dehydrate and “soften” the raw eggplant flavor. How come?

      Reply
      • Chef Dennis Littley

        December 16, 2022 at 10:07 pm

        I don’t use raw eggplant or zucchini; that’s why I don’t salt them. I roast or grill the eggplant and zucchini

        Reply
    2. Anne Alesauskas

      June 23, 2014 at 1:19 pm

      5 stars
      Hi Chef Dennis! I have been missing in action for the better part of 9 months and lost 50 pounds so I had to stay away from all food blogs-including my own. But now I am slowly getting back to being able to look at delicious food again and figuring out a way to adapt it to my new eating lifestyle. This looks fabulous and the veggies are up my alley! Anne of anniebakes

      Reply
      • Chef Dennis Littley

        June 23, 2014 at 3:07 pm

        hi Anne

        its so nice to hear from you and congratulations on your weight loss!! I could use to lose 50 lbs myself. This was a very simple and delicious recipe and I hope you enjoy it!

        Cheers
        Dennis

        Reply
    3. Jennifer Essad

      June 22, 2014 at 11:20 pm

      5 stars
      I’m anxious to make this, we love Italian Subs and muffaletta sandwiches, I love to try this mixed into cream cheese for serving w/crackers – thanks for sharing

      Reply
      • Chef Dennis Littley

        June 23, 2014 at 7:47 am

        you’re welcome Jennifer, and this will be pretty close to a Muffaletta, and I think you’ll find the flavors even better!

        Reply
    4. Robyn @ simply fresh dinners

      June 22, 2014 at 4:21 pm

      5 stars
      I will admit to never having made this before but your directions are so simple, I will do it! I love the versatility! Thanks for sharing this fabulous recipe, Chef Dennis!

      Reply
      • Chef Dennis Littley

        June 22, 2014 at 9:49 pm

        You’re welcome Robyn and I hope you enjoy it as much as we do!

        Reply

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