Eggplant Caponata Recipe

Eggplant Caponata is a traditional Sicilian antipasto made with eggplant, onions, tomatoes, and other vegetables. In our home, we use it to mix into pasta, slather on grilled meats, toss with salad, and top bruschetta.  

A Few Key Ingredients for Eggplant Caponata

• Eggplant – For this recipe, we sauté it so it’s tender but still has a satisfying bite to it.  
• Diced tomatoes – Tomatoes break down and help create a mild sauce for the other vegetables. 
• Honey – Just a teaspoon of honey adds a bit of sweetness to an otherwise earthy, hearty antipasto. 

Eggplant Caponata is delightful served hot, cold, or even room-temperature, making it a deliciously versatile condiment or appetizer for any gathering.  

Adding a garnish to your Eggplant Caponata can take the condiment’s look to a whole new level. We suggest the following garnishes: 

• Fresh, chopped basil 
• Toasted pine nuts 
• Fresh, chopped parsley 
• Kalamata olives 
• Capers 
• Golden raisins 
• Crumbled feta cheese 

You can serve up this simple and delicious Eggplant Caponata in a variety of ways. If guests will be treated to Eggplant Caponata by itself, serve it individually in small bowls. If you want guests to build their own appetizer, place a large serving bowl brimming with Eggplant Caponata alongside the small bowls for self-serving, and fill additional small bowls with an assortment of garnishes to top their dishes.  

For Eggplant Caponata-topped bruschetta, prepare the appetizer and place individual pieces alongside each other on a long serving platter. Placing small bowls filled with garnishes next to the platter can allow guests to customize their dish and make them oh-so-delicious. 

Serve It Up

This beautiful bowl provides a perfect dish for enjoying spaghetti, serving roasted vegetables, or enjoying an artfully plated dessert during the holidays.
	Ideal for serving at casual meals and fancier occasions alike, this spoon stands alone or pars perfectly with our matching serving fork.