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 all of the flavor and taste even better the next day.
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!
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!
Find the full printable recipe here: Eggplant Caponata
