This eggplant caponata is a relish with fresh vegetables. It is full of flavor and is very simple to make. Serve this with crostini or crusty loaf of bread.
Caponata is a warm relish and it tastes great when cold too. I would compare this to a chutney because of the sweet, sour, and savory flavors. It is simple and its flavor is mind blowing.
This eggplant caponata is a special recipe as it utilizes fresh ingredients only. The recipes that you may find will use canned tomatoes and/or garlic powder. However, this recipe brings you the best caponata with ultimate flavors contributed by the freshest produce! Though the recipe calls for fresh ingredients only, the time taken is about the same if you manage the time well. When eggplant is roasting in the oven, process the chopping and there you go. That's all you need to do to make caponata from scratch.
There are many variations in the recipe of caponata. The proportions of the ingredients may change slightly. Also the addition of raisins. It is optional to use it. The sweet pepper and raisins, briny capers and olives, along with veggies give a phenomenal flavor profile to this dish.
What you'll need to make this?
Italain eggplant - This recipe uses Italian eggplants. You may use any eggplant, but do check on the time needed to roast them.
Tomatoes - Fresh roma tomatoes give the best flavor. If you do not have fresh tomatoes, use a 14oz can of tomatoes.
Yellow Onion - Caponata being a sweet and sour relish, yellow onions work the best in the recipe. Red onions do not work well. You may uise white onions instead.
Red bell pepper - gives mild peppery flavor.
Garlic -This recipe uses fresh garlic. For best flavors, use fresh chopped garlic, do not substitute with garlic powder.
Salt - gives flavor.
Capers - Capers have a briny and savory profile. This adds to the flavor of caponata, infact a characteristic touch.
Olives - This recipe uses a mixture of black and green olives. You may use both or just one type of olive.
Black pepper - a dash of pepper enhances the flavor.
Raisins - gives a sweet bite here and there.
Pine nuts - Adds to the nuttiness.
Olive oil - gives flavor.
Ratatouille and eggplant caponata
While ratatouille and caponata may sound similar superficially, there are subtle differences making them discrete in flavors. Ratatouille is more like a stew with eggplant, zucchini, and tomatoes. On the otherhand, caponata is more of a relish with sweet, sour, and savory flavors. The addition of red peppers, capers, olives, and raisins along with pine nuts make it stand distinct in flavors.
How to serve caponata?
Caponata is more like a relish. I serve this with crostini or crusty loaf of bread for a delicious and simple, yet crowd pleasing appetizer. Caponata is best when you serve it as a warm dip, nonetheless tastes great when it is cold too.
Sometimes, I serve this with garlic butter paratha or Methi Laccha Paratha. This caponata is similar to our traditional curries and hence I pair it up with Indian flatbreads for an easy meal.
Storage
This warm dip tastes even better the next day as it soaks up all the flavors. Therefore, I store the leftovers and serve it with bread as appetizer or with flatbreads for a quick meal. All you have to do is gently warm it to room temperature or as warm as you prefer. Caponata stays fresh for upto five days if refrigerated in an airtight container.
Is this a make ahead recipe?
Yes, this is a make ahead recipe. If you are planning to entertain a crowd, make this ahead the previous day and refrigerate it. When needed, just reheat this and serve with bread. entertaining made easy with this recipe.
More Eggplant Dips
Caponata is an eggpant relish from the Sicily region and you could find similar eggplant based dips or relish across the globe. Baba Ganoush, Bhaingan Bharta, and Mirza Ghasemi - vegan version vouch for tasty eggplant dips.
More eggplant dishes
Curried Eggplant and Chickpea Fatteh
Eggplant Caponata
Ingredients
- 400 g Italian eggplant (about 4 and ¼ cups) chopped (1-in cubes)
- 1 cup Onion Chopped
- 1 cup Red bell pepper Chopped
- 2½ cup tomatoes chopped, divided
- ½ cup green and black olives chopped
- 3 tbsp capers
- 4 tbsp Olive oil
- 1/2 tsp salt
- 2 tbsp Garlic Chopped
- ¼ cup Raisins
- 1 tbsp Parsley Chopped
- 14-16 Crostini To serve
Instructions
- Heat a pan and add the pine nuts. Toast the pine nuts for 1-2 and set aside.
![roasting the pine nuts]()
- Puree one and a half cup of chopped tomatoes and set aside.
- Preheat the oven to 400℉. Place the chopped eggplant on a baking tray, drizzle two tablespoons olive oil and sprinkle 1/4 teaspoon salt. Toss and spread in a single layer. Roast in the oven for 19-22 minutes until tender and brown.
![roasting eggplant]()
- Heat the remaining oil in a pan over medium flame. Add the garlic, onion, and red pepper, and saute for 8-9 minutes.
![sauteing onion, ginger, and red pepper]()
- Next, add the tomato puree, chopped tomatoes, roasted eggplant, capers, olives, remaining salt and cook for 5-6 minutes.
![cooking the eggplant mixture]()
- Transfer to a serving bowl and serve woth crostini or slices of crusty bread.
![eggplant caponata served on crostini]()
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