Name: Eggplant Caponata Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1/4-1/2 cup olive oil (adding the second 1⁄4 cup as you need); 2 medium Italian eggplant, cut into 1⁄2” cubes; 1 large red onion, diced; 1 red bell pepper, cut into 1⁄2” cubes; 1 yellow bell pepper, cut into 1⁄2” cubes; 2 stalks of celery, chopped; 1 (28 oz.) can whole San Marzano tomatoes; 1/4-1/2 cup red wine vinegar (as desired); 1-2 tablespoons drained capers; 1-2 large handfuls Italian olives (any you prefer), chopped; 1 handful fresh basil leaves, chopped; 1 teaspoon dried oregano; Salt, to taste; Freshly ground black pepper, to taste

This post may contain affiliate links. Please read our disclosure policy.

This Eggplant Caponata is the perfect addition to any Italian mezze platter. It’s made with tender eggplant, sweet peppers, briny olives, and simmered tomatoes that soak up the flavor and taste even better the next day.

Eggplant Caponata on toasted bread on top of white serving tray

With warmer weather around the corner, we’ve been dreaming about all the vegan appetizers we’ll indulge in at backyard BBQs and pool parties.

Eggplant Caponata is one of our favorites this time of year. It’s bright, flavorful, and the easiest spread to prep in advance. No reheating or fuss is required—just pull it from the fridge, spoon it over crostini, pita, or fresh veggies, and enjoy!

labeled ingredients for Eggplant Caponata: bell peppers, red onion, eggplant, san marzano tomatoes, red wine vinegar, basil, olives, olive oil, celery, capers, pepper and oregano

Ingredients You’ll Need

Olive oil: A quality extra-virgin olive oil is used to sauté the eggplant and aromatics, building a rich, flavorful base. You’ll notice caponata calls for a lot more oil than you’d typically sauté with. This is because eggplant naturally soaks up the oil as it cooks, creating that rich, spoonable consistency.
Italian eggplant: These eggplants are typically smaller than standard globe eggplants and have thinner skin, fewer seeds, and a sweeter flavor – all things you’d want in a good caponata!
Aromatics: Onion, bell peppers, and celery form the flavor foundation and add a natural sweetness that balances the tangy ingredients.
Tomatoes: A can of whole San Marzano tomatoes adds the signature texture and deep umami flavor of this saucy relish.
Oregano: Adds an earthy flavor that compliments the sweetness in the aromatics and eggplant. We used dried oregano, but a tablespoon of finely chopped oregano would be fantastic if you have it.
Red wine vinegar: Brightens the dish and cuts through the richness with just the right amount of acidity.
Capers and olives: Adds a briny, salty contrast to the sweet vegetables. Use any Italian olives you prefer – green Castelvetrano or black Gaeta are great.
Fresh basil: A handful of freshly chopped basil leaves add a final pop of color and an herbal aroma that brightens up the entire dish!

Equipment Needed

adding eggplant to a large wok for Eggplant Caponata

How to Make Eggplant Caponata

Sauté the eggplant and aromatics until soft and brown. In a large, heavy skillet over medium heat, warm ¼ cup of olive oil. Once heated, add in the eggplant, onion, bell peppers, and celery and sauté for 12 to 15 minutes.
Add the tomatoes. Use a spatula to break up the tomatoes in the pan as they cook. Continue to simmer for about 20 minutes, or until thickened.
Add remaining ingredients. Once the tomato sauce has thickened, stir in the herbs, vinegar, capers, olives, and salt and black pepper to taste.
Refrigerate overnight. Transfer the eggplant caponata to airtight jars and let cool to room temperature before refrigerating overnight. This will allow the flavors time to marinate together.
Enjoy!

white bowl of Eggplant Caponata with spoon

How Do You Eat Eggplant Caponata?

Eggplant Caponata is traditionally served chilled or at room temperature as an appetizer with crusty bread, pita, or gluten-free flatbread. It’s a flavorful addition to a mezze board, especially when paired with Italian olives, Vegan antipasto skewers, fresh veggies, and your favorite crackers.

It also works great as a relish – spoon it over mains like grilled tofu, stuffed peppers and Mediterranean Grain Bowls for a pop of color and flavor.

Storage Instructions

This Eggplant Caponata will keep for up to 1 week when stored in airtight glass jars, or up to 3 months in the freezer.

If freezing in glass, make sure to leave space below the fill line to prevent the jar from cracking as the caponata expands.

More Vegan Italian Appetizers YOu May Enjoy:

Snacks

Vegan Arancini (Stuffed Italian Rice Balls)

Appetizers and Sides

Easy Vegan Antipasto Skewers (7-Ingredients)

Appetizers and Sides

Vegan Calamari with Oyster Mushrooms

Appetizers and Sides

Lentil & Vegetable Stuffed Mushrooms

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!