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Eggplant Caponata

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A skillet filled with eggplant caponata with zucchini, tomatoes, onions and fresh basil

Eggplant Caponata is a colorful, flavorful and versatile vegetable dish that can be served as a meatless main, hearty side or appetizer.

Our Eggplant Caponata may just look like a skillet full of vegetables, but in this case, looks are definitely deceiving. With sweet and sour notes and briny bites from the olives and capers, this dish is, as the old saying goes: “…greater than the sum of its parts!”  Caponata is the perfect topping for a bowl of pasta or heart healthy quinoa. Caponata can be served slightly warm, at room temperature or cold. Dice your vegetables a little smaller (think relish) and serve it as an incredible vegetable dip, appetizer or bruschetta topping. This has to be one of the most versatile dishes ever!

 

A skillet filled with eggplant caponata with zucchini, onions, tomatoes and fresh basil

Eggplant Caponata is a Sicilian classic.

With endless variations this vegetable medley is a blank canvas for your veggie creativity. The base of the recipe includes eggplant, celery, vinegar and capers. Regional variations include olives, bell peppers, pine nuts and even raisins. For our summer inspired recipe we threw in an onion, zucchini, red bell pepper and some garden ripe tomatoes too.

 

A skillet filled with eggplant caponata with zucchini, onions, tomatoes and red bell pepper

If you’re on the fence about cooking with eggplant, let this be the recipe that changes your mind!

Eggplant is like a sponge and soaks up all the flavors of this dish. It also breaks down into a soft binder, but in a good way. Eggplant parmesan is also a great way to enjoy this lovely vegetable, but don’t limit your experience with eggplant to that one dish! Eggplant can be the star of many more recipes that are easy to make and delicious to eat. Interesting fact: eggplant belongs to the berry family, so it’s really a fruit! Most refer to eggplant as a vegetable so I’ll just stick with that.

 

A bowl of quinoa and eggplant caponata

My favorite way to enjoy Eggplant Caponata is with a healthy scoop of quinoa. The eggplant caponata enhances the flavor of quinoa for a very satisfying healthy, filling meal!

 

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A skillet with eggplant caponata with zucchini, onions, peppers and fresh basil

 

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4.67 from 6 votes

Eggplant Caponata

Prep Time: 1 hr
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Yield: 8
Course: Healthy, Main Dish, Vegetable
Author: Tricia
PRINT RECIPE
A colorful, flavorful and versatile vegetable dish that can be served as a meatless main, hearty side or appetizer.

Ingredients

  • 1 eggplant (about 1 ½ pounds) trimmed and diced in ¾-inch cubes
  • 1 tablespoon Kosher salt
  • ¼ cup extra virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1 large yellow onion, cut into ¾-inch pieces
  • 2 ribs celery, diced
  • 1 red bell pepper, diced
  • 1 medium zucchini, cut into ¾-inch cubes
  • 1 tablespoon capers, rinsed and drained
  • ¼ cup rough chopped green olives
  • 2 tablespoons granulated sugar
  • 2 tablespoons red wine vinegar
  • 1 pint cherry tomatoes, halved
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons fresh basil leaves, chopped
  • 1 tablespoon fresh oregano leaves, chopped

Instructions

  • Add the eggplant and 1 tablespoon salt to a bowl and toss to combine. Set aside for 30-minutes. Pour eggplant into a colander (do not rinse) gently squeeze with paper towels and remove as much salt as possible.
  • Pour 2 tablespoons olive oil to a large sauté pan and heat over medium-high heat until shimmering. Add the drained eggplant to the pan and allow it to sear for a few minutes before stirring. Stir and cook for another few minutes or until browned. Remove the eggplant to a clean bowl and set aside.
  • Add the remaining 2 tablespoons olive oil to the pan and heat until shimmering. Add the garlic and sauté for about 1 minute, or until fragrant. Add the onion and celery and cook, stirring frequently until the onion softens, about 5 minutes. Stir in the bell pepper and zucchini. Cook, stirring occasionally until the vegetables are tender, about 5 minutes.
  • Return the eggplant to the pan along with the capers, olives, sugar and vinegar. Reduce the heat to medium and cook, stirring occasionally, until the peppers and zucchini are soft. Add the tomatoes and cook until they start to wilt.
  • Remove from the heat and add the black pepper, basil leaves and oregano. Serve warm, chilled or at room temperature.

Recipe Notes

  • Great served as a meatless main over pasta or quinoa. Dice the vegetables smaller and serve as a vegetable dip or a fantastic topping for bruschetta.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 121kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 978mg | Potassium: 398mg | Fiber: 3g | Sugar: 8g | Vitamin A: 878IU | Vitamin C: 40mg | Calcium: 37mg | Iron: 1mg

Here are a few more vegetable recipes you might enjoy:

 

A skillet filled with zucchini, squash, onions and tomatoes

Summer Squash & Onions – a simple uncomplicated dish that is healthy, delicious, and the perfect way to enjoy the season’s best yellow squash and zucchini. Click HERE to get the recipe.

 

 

A cast iron pan filled with corn and zucchini casserole topped with sliced jalapeños

Corn & Zucchini Casserole ~ Summer vegetables are plentiful in this crustless quiche-like casserole. Delicious for breakfast, brunch or a meatless dinner everyone will enjoy. Click HERE to get the recipe.

Thanks so much for stopping by!  Tricia

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16 Comments

  1. Jenn Mantovani says

    January 10, 2021 at 6:22 pm

    3 stars
    Delicious, but too salty for me. I would recommend rinsing the eggplant.

    reply to this comment >
    • Tricia Buice says

      January 11, 2021 at 6:16 pm

      Thanks for the feedback Jenn.

      reply to this comment >
  2. Jennifer says

    June 22, 2020 at 8:20 pm

    5 stars
    I really didn’t know how my family would react to some of these ingredients, but it was DELICIOUS and will be a new favorite in our home! Thanks so much for this recipe!!

    reply to this comment >
    • Tricia Buice says

      June 23, 2020 at 10:36 am

      I’m so happy you tried this recipe! It’s so good and has so much flavor. Thanks Jennifer – for trying it and for commenting. Bravo!

      reply to this comment >
  3. Jennifer @ Seasons and Suppers says

    August 5, 2019 at 10:18 am

    5 stars
    This is one of those dishes that I’ve always wanted to try, but just haven’t … yet! Yours looks so lovely and delicious, I will be making this soon.

    reply to this comment >
    • Tricia Buice says

      August 6, 2019 at 7:00 am

      I hope you get the chance to try it Jennifer – so good!

      reply to this comment >
  4. handmade by amalia says

    August 3, 2019 at 2:53 am

    I love eggplants and this dish looks seriously good. I’d love to give it a try, that and the Corn & Zucchini Casserole. Thanks for sharing all this yumminess.
    Amalia
    xo

    reply to this comment >
    • Tricia Buice says

      August 4, 2019 at 9:05 am

      Thank you Amalia! This is very good and healthy too 🙂

      reply to this comment >
  5. Sue says

    August 1, 2019 at 11:32 am

    5 stars
    I’ve never made this, but it looks so summery and perfect for all the farmers market produce I’ll be loading up on this weekend, pinning!

    reply to this comment >
    • Tricia Buice says

      August 4, 2019 at 9:04 am

      Thanks Sue!

      reply to this comment >
  6. Liz says

    August 1, 2019 at 6:06 am

    5 stars
    I’ve only made caponata as an appetizer, but I’m loving it as a side dish!! So delicious and perfect with summer produce!!!

    reply to this comment >
    • Tricia Buice says

      August 1, 2019 at 6:32 am

      Healthy and delicious summer recipes can’t be beat! Thanks so much Liz.

      reply to this comment >
  7. 2pots2cook says

    August 1, 2019 at 5:40 am

    5 stars
    Absolutely into caponata Grazie milla !

    reply to this comment >
    • Tricia Buice says

      August 1, 2019 at 6:32 am

      Thank you!!!

      reply to this comment >
  8. angiesrecipes says

    August 1, 2019 at 5:14 am

    So colourful and summery!

    reply to this comment >
    • Tricia Buice says

      August 1, 2019 at 6:32 am

      Thanks Angie – it’s a keeper!

      reply to this comment >

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