Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Black Friday Starts Now! Save extra 15% with code EXTRA15BF

Photo Credit: Elizabeth Newman

Eggplant Caponata

15 MINPrep Time
30 MINCook Time
4Servings
(5)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
You must be signed in as a member to print this content
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
star

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.

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
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
dairy free
gluten free
nut free
vegan
vegetarian

10 comments

  • Author's avatar image
    LoriAnn - Nov 03
    ★★★★★
    ★★★★★

    I just finished making this and it’s amazing! I used a friend’s home-grown eggplant and followed the instructions exactly. So delicious! Any suggestions for canning this would be appreciated! :-)

    The Giadzy Kitchen - Nov 04

    Ciao! For canning, we’d suggest checking out the experts over at https://nchfp.uga.edu/—they’ve got all the tips for safe preserving. Buona fortuna!

  • Author's avatar image
    ChefJim51 - Aug 08
    ★★★★★
    ★★★★★

    Not sure why I can’t give this a 5 star rating but please do, if possible!?

    Recently joined Giadzy and this is my first recipe although I have made many Giada recipies previously. We had eggplant that needed a home and I was confident this would be a winner. It was outstanding and now a keeper recipe!!

    The Giadzy Kitchen - Aug 08

    Ciao Chef Jim! We apologize for any confusion, but we do see your 5-star rating and thank you for it! Welcome to the community!

  • Author's avatar image
    Karen - Jul 16

    Medium eggplant is about how many ozs, or lbs, please. Thank you.

    The Giadzy Kitchen - Jul 16

    Ciao karen! A medium eggplant typically weighs around 1 to 1.25 pounds (16 to 20 ounces).

  • Author's avatar image
    Melanie - Jun 03
    ★★★★★
    ★★★★★

    I made this and it turned out really amazing! And as always Giada is 💯 correct when she says to make sure you add the raisins! Oh my goodness so delicious! I added ground beef because that’s what I had, but anything will work with this dish or just by itself will work fine too. This one is a keeper for sure and I will be making it again in the very near future! Awesome recipe!

  • Author's avatar image
    Carla - Nov 13
    ★★★★★
    ★★★★★

    I have been using this recipe for years. I have not used any others and this is perfect!

  • Author's avatar image
    karen rien - Jun 09

    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 - Jun 09
    ★★★★★
    ★★★★★

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

Please sign in or create an account to review or comment on recipes.