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4.67 from 6 votes

Eggplant Caponata

A colorful, flavorful and versatile vegetable dish that can be served as a meatless main, hearty side or appetizer.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Healthy, Main Dish, Vegetable
Cuisine: Sicilian
Keyword: caponata, eggplant
Servings: 8
Calories: 121kcal
Author: Tricia


  • 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


  • 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.


  • 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.


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