Tangy Eggplant Caponata
This eggplant caponata is a sweet, tangy, and savory Sicilian-inspired dish made with roasted eggplant, tomatoes, and Mediterranean pantry staples. Delicious warm, chilled, or at room temperature, it’s perfect for crostini, side dishes, or make-ahead meals.
Equipment
- 1 large baking sheet (for roasting eggplant)
- 1 large skillet or sauté pan
- 1 Medium Mixing Bowl
- 1 Sharp Knife
- 1 cutting board
- 1 airtight container (for storage)
- 1 wooden spoon or spatula
Ingredients
For the Base:
- 1 recipe roasted eggplant about 1 large eggplant, diced and cooked
- 3 tablespoons golden raisins
- 3 tablespoons sherry vinegar
- 2 tablespoons capers
- 2 tablespoons extra-virgin olive oil
For the Vegetable Mix:
- ½ medium yellow onion chopped
- 1 celery stalk diced
- 1 red bell pepper stemmed, seeded, and diced
- ½ teaspoon sea salt
- 1 tablespoon tomato paste
- 3 garlic cloves grated
- 1 pound about 4 medium tomatoes, cored and diced
- ½ teaspoon cane sugar
- To Finish:
- ¼ cup fresh parsley chopped
- Freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Crostini for serving
Instructions
- Roast the Eggplant: Begin by preparing your roasted eggplant according to your preferred method—either oven-roasted or air-fried until golden and tender. The key is to achieve a soft interior with slightly caramelized edges, as this creates the rich base for your caponata. Set aside once cooked.
- Soften the Raisins and Capers: In a small bowl, combine golden raisins, sherry vinegar, and capers. Allow this mixture to sit while you prepare the rest of the dish. The raisins will plump up, absorbing the tangy vinegar, which balances the eventual sweetness of the stew.
- Build the Aromatic Base: Warm extra-virgin olive oil in a large skillet over medium heat. Add chopped onion and diced celery, stirring occasionally for about 8 minutes, until softened and lightly golden. This creates a savory foundation that balances the sweetness of the vegetables.
- Add Peppers and Seasoning: Stir in the diced red bell pepper along with sea salt. Continue cooking for another 7–8 minutes until the pepper softens and releases its natural sweetness. This step builds layers of flavor and adds a subtle crunch to the dish.
- Create the Tomato Sauce: Mix in tomato paste, grated garlic, fresh tomatoes, and a sprinkle of cane sugar. Stir frequently and cook for about 8 minutes, allowing the tomatoes to break down into a thick, saucy consistency. This stage develops the signature sweet-and-savory balance of caponata.
- Combine and Enrich: Add the roasted eggplant, along with the soaked raisins, vinegar, and capers. Season generously with freshly ground black pepper, and cook for another 5 minutes, stirring gently so the eggplant holds its shape while absorbing all the flavors. Stir in fresh parsley at the end for brightness.
- Cool, Rest, and Serve: Remove the skillet from heat and allow the caponata to cool to room temperature, as this dish tastes best once the flavors meld. For the best results, refrigerate and serve on days 2 or 3. Garnish with fresh basil leaves and enjoy with crostini or as a versatile side dish.
Notes
- Use uniform eggplant cubes to ensure even roasting and soft, creamy texture.
- Allow raisins to soak in vinegar and capers for at least 10 minutes to plump up and intensify flavor.
- Fresh, firm tomatoes work best; canned tomatoes can be substituted in a pinch.
- Caponata tastes best after sitting for a day or two, allowing flavors to meld.
- Serve chilled, at room temperature, or lightly warmed—it’s versatile and make-ahead friendly.
- Garnish with fresh basil and parsley for color and brightness before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.