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Photo Credit: Elizabeth Newman

Eggplant Caponata

by Giada
★★★★★
★★★★★
(2 reviews)
Prep Time
15 minutes
Cook Time
30 minutes
Serves
4
Beginner
Photo Credit: Elizabeth Newman

Eggplant Caponata

Eggplant caponata is sometimes referred to as the Italian version of the French Ratatouille, as it follows a similar procedure: eggplant and other vegetables cooked down until tender, delicious and flavorful. The big difference with Caponata is that it's flavored with red wine vinegar, capers, a touch of sugar, and raisins (trust me!) that add a wonderful sweet acidity to the dish. 

In Sicily and Sardinia, it's common to toss eggplant caponata with octopus, lobster, or other seafood. I love it on sandwiches, bruschetta, as a cheese board addition, or even as an easy side dish to pork chops or chicken. It's incredibly versatile, and it's just as delicious cold as it is room temperature.

Eggplant Caponata

Eggplant Caponata

Category

Side Dish

Prep Time

15 minutes

Cook Time

30 minutes

Calories

230

Author:

Giada De Laurentiis

Image of Eggplant Caponata

Ingredients

  • 1/4 cup olive oil
  • 1 celery stalk, (chopped)
  • 1 medium eggplant, (cut into 1/2-inch pieces)
  • Salt
  • 1 red bell pepper, (cut into 1/2-inch pieces)
  • 1 medium onion, (chopped)
  • 1 14 1/2-ounce can diced tomatoes
  • 3 tablespoons raisins
  • 1/2 teaspoon dried oregano leaves
  • Freshly ground black pepper
  • 1/4 cup red wine vinegar
  • 2 teaspoons sugar
  • 1 tablespoon drained capers

Instructions

  1. Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
  2. Allow to cool for 5 to 10 minutes. Use as a filling for sandwiches, a topping to bruschetta or pizza, or as a side dish for chicken, pork or seafood. Store in the refrigerator covered for up to one week.

Nutrition

Nutrition

per serving
Calories
230
Amount/Serving % Daily Value
Carbs
26 grams
Protein
3 grams
Fat
14 grams
Saturated Fat
2 grams
Sodium
207 milligrams
Fiber
6 grams
Sugar
11 grams
Unsaturated Fat
12 grams
nut free
vegetarian

2 reviews & comments

  • Author's avatar image
    karen rien

    I posted before I wanted to…..Even my husband who is not a fan of eggplant raved about this dish. This would go amazing with any protein including fish or shrimp. It made enough for leftovers and now I just need to decide which protein I will be serving the leftovers with! This is the first recipe I have tried from Giada and I am looking forward to trying more. Thanks for a great recipe!

  • Author's avatar image
    karen rien
    ★★★★★
    ★★★★★

    I made this for dinner last night and served it with pastured boneless skinless chicken breasts. This was ABSOLUTELY AMAZING!

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