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Eggplant Caponata

Close-up of a rustic bowl filled with vibrant eggplant caponata, featuring diced eggplant, tomatoes, and herbs.
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A classic Sicilian sweet and sour eggplant relish, perfect as an antipasto or bruschetta topping.

Ingredients

Scale
  • 1 large eggplant, cut into 1/2-inch cubes
  • 1/2 cup olive oil, divided
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup green olives, pitted and chopped
  • 1/4 cup capers, drained and chopped
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon red pepper flakes
  • Salt and freshly ground black pepper to taste

Instructions

  1. Toss eggplant cubes with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
  2. Bake at 400°F (200°C) for 20-25 minutes, or until tender and lightly browned.
  3. While the eggplant bakes, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.
  4. Add garlic and cook for 1 minute more until fragrant.
  5. Stir in the chopped olives, capers, diced tomatoes, red wine vinegar, sugar, and red pepper flakes. Bring to a simmer.
  6. Add the baked eggplant to the skillet. Stir to combine.
  7. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
  8. Season with salt and pepper to taste.
  9. Let cool completely before serving.

Notes

  • Caponata can be made ahead and stored in the refrigerator for up to 5 days. It often tastes even better the next day.
  • Serve chilled or at room temperature with crusty bread, crackers, or as a topping for grilled meats or fish.
  • This relish is a versatile addition to any Mediterranean diet meal plan.

Nutrition

Find it online: https://cutcooktaste.com/eggplant-caponata-sicilian-relish/