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: 

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. 

Eggplant Caponata  

Serves 8-12 

Ingredients:  

FOR THE EGGPLANTA CAPONATA  

• ¼ cup olive oil  
• ¾ cup onion (approx. 1 medium), chopped  
• 2 stalks celery, thinly sliced  
• 4-5 cups eggplant (approx. 1 large round), skin on, ½-inch diced  
• 1 red pepper, ½-inch diced  
• 1 (14.5 ounce) can diced tomatoes no salt added, drained 
• 2 garlic cloves, minced  
• 2 tablespoons balsamic vinegar  
• 1 lemon, zested & juiced  
• 1 teaspoon honey  
• ¼ cup golden raisins  
• ¼ teaspoon kosher salt  
• ¼ teaspoon coarsely ground black pepper  
• 3 tablespoons fresh basil, chopped & divided  
• Toasted pine nuts, golden raisins, fresh parsley, crumbled feta cheese, capers or kalamata olives (optional)  

FOR THE BRUSCHETTA 

• 1 loaf Italian bread, sliced  
• 6 garlic cloves, cut in half  
• Olive oil  
• Sea salt & pepper 

Instructions: 

Heat oil in large skillet over medium heat. Add onion and celery and cook for 5 minutes until soft. Stir in eggplant and cook for 8 minutes or until it starts to shine and not look dry. Add red pepper, tomatoes, and garlic. Stir, and gently cook for 15 minutes until the vegetables start to break down.  

Add vinegar, lemon zest and juice, honey, raisins, salt, and pepper. Reduce heat to medium-low, and gently cook for 10-15 minutes until all the vegetables are soft and the caponata is stew-like and thick. Remove from heat and stir in 2 tablespoons of basil.

Season to taste with salt and pepper. Drizzle with a touch of olive oil and sprinkle with remaining basil. 

Slice thick Italian bread into even, round slices. Drizzle a touch of olive oil evenly across bread slices, and top with garlic cloves. Sprinkle sea salt and pepper to taste.  

Spoon hot, warm, or at room temperature eggplant caponata atop warm bruschetta. Garnish with pine nuts, capers, or olives, if desired. 

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.