Eggplant Caponata is a traditional Sicilian dish with savory, sweet, and sour flavors and a great make-ahead antipasto or appetizer to serve over crostini or on top of flatbread.  

I was intrigued when I found an easy eggplant caponata recipe on Sip and Feast because it included eggplant, olives, capers, celery, pine nuts, raisins, and plenty of other flavorful ingredients. What a combination of flavors and textures! Traditionally, they fry the eggplant in oil, but this recipe has you roast it, which I liked. The combination of sweet, salty, briny, and tangy was fantastic, and we all thought it was delicious dolloped on crisp crostini with fresh herbs.

Eggplant Caponata

Eggplant:

• 1 lb.  eggplant cut into 1½” cubes
• 2 tbsp olive oil
• Sea salt and freshly cracked black pepper, to taste

Other Ingredients:

• 2 tbsp olive oil
• 1½ ribs celery, diced
• ½ large red bell pepper, diced
• ½ medium red onion, diced
• 3 oz tomato paste
• ½ cup pitted green olives, chopped
• 2 tbsp golden raisins, optional
• 2 tbsp pine nuts, toasted
• 2 tbsp red wine vinegar
• 1 tbsp capers, rinsed
• 1 tbsp sugar
• Sea salt and freshly cracked black pepper, to taste
• Crushed hot red pepper flakes, to taste
• 2 tbsp parsley, chopped

Serving:

• Crostini
• Fresh basil

How to Make Eggplant Caponata:

Preheat oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.

Toss the cubed eggplant with olive oil, sea salt, and freshly cracked black pepper to taste. Spread the eggplant in a single layer on the baking sheet.

Roast for 25-30 minutes, flipping halfway through baking.

Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the celery, bell pepper, and onion, and cook, stirring often, for 5-7 minutes, or until softened.

Add the tomato paste and cook, stirring often, for 5 minutes.  Side Note: Add a bit of water if it starts to burn. 

Add the green olives, golden raisins, toasted pine nuts, red wine vinegar, capers, and sugar, and cook, stirring often for 5 minutes.

Add the roasted eggplant and parsley and mix until well-combined. Taste the mixture and season with sea salt and freshly cracked black pepper to taste.

Serve with crisp crostini and topped with fresh basil. Enjoy.

Side Note: Eggplant caponata can be eaten right away but it’s even better if refrigerated overnight so that the flavors meld together.