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
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Eggplant Caponata

Category

Side Dish

Prep Time

15 minutes

Cook Time

30 minutes

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.
dairy free
gluten free
nut free
vegan
vegetarian
Italian Riviera Extra Virgin Olive Oil

Italian Riviera Extra Virgin Olive Oil

from $33.00