I love this Caponata Recipe for its perfect balance of sweet and sour and simple fresh ingredients that create a rich, versatile dish you can serve as a starter, side, or light main on toasted bread, with a small, surprising detail that keeps people asking for the recipe.

Jump to Recipe

Sometimes a dish arrives that makes you forget what year it is, and caponata is that for me. I love how the sweet and sour tension keeps winking at you, and it’s rich but built from simple things.

I toss roasted eggplants with briny capers and a few surprising notes, the kind that make you wanna close your eyes and guess where you are. As a fan of Tuscan Style Food I always end up serving this as a starter, a side, or a light main, and honestly every version feels like a tiny trip.

This Caponata Recipe has that pull.

Ingredients

Print Recipe (No Advertisments)

Eggplant: Meaty, soaks up flavors, low calorie, good source of fiber and antioxidants.
Onion: Adds sweet and sharp notes when cooked, gives a bit of vitamin C.
Tomatoes: Bright acidity, juicy body, provides vitamins A and C and natural sugars.
Olives: Briny, salty bite, add healthy mono fats and savory depth.
Capers: Tiny bursts of tangy saltiness, low calorie, punchy flavor.
Raisins: Sweet chew, a touch of caramel, brings contrast to the tang.
Pine nuts: Buttery crunch, mild nutty protein, helps make it feel richer.
Olive oil: Silky mouthfeel, healthy fats, rounds flavors and helps meld ingredients.
Red wine vinegar: Acid backbone, brightens everything, balances sweetness from raisins and sugar.
Basil and parsley: Fresh herbs, green aroma, parsley adds brightness basil adds sweet peppery note.

Ingredient Quantities

2 medium eggplants (about 1.2 lb / 550 g)

1 large yellow onion or 1 medium red onion

3 celery stalks

2 garlic cloves

1 (14 oz / 400 g) can chopped tomatoes

2 tbsp tomato paste (optional)

1/2 cup pitted green olives

2 tbsp capers

1/4 cup golden raisins or sultanas

2 tbsp pine nuts

3 tbsp red wine vinegar

2 tbsp granulated sugar

1/2 cup extra virgin olive oil

2 tbsp chopped fresh parsley

6 to 8 fresh basil leaves

Salt and freshly ground black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Cube the eggplants into about 1 inch pieces, sprinkle generously with salt and let them sit in a colander for 20 to 30 minutes to draw out bitterness and moisture, then rinse and pat very dry with kitchen towels.

2. Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, watch them closely, they burn fast, set aside.

3. Heat about 3 tablespoons of the olive oil in a large skillet over medium high, fry the eggplant in batches so they brown instead of steaming, you may need another splash of oil between batches, transfer browned eggplant to a plate.

4. In the same pan add the remaining oil, sauté the chopped onion and sliced celery until soft and slightly caramelized, about 6 to 8 minutes; add minced garlic for the last 30 seconds, dont let it burn.

5. Stir in the canned tomatoes and the tomato paste if using, bring to a simmer and cook 5 minutes to concentrate the sauce.

6. Add the red wine vinegar and sugar, stir until the sugar dissolves, then mix in the green olives, capers, golden raisins, toasted pine nuts and the fried eggplant; simmer gently 10 to 15 minutes until the mixture is thick but saucy.

7. Season with salt and freshly ground black pepper to taste, remember the olives and capers are salty so taste first, adjust sweetness or acidity with a little more sugar or vinegar if needed.

8. Remove from heat, fold in the chopped parsley and torn basil leaves, let the caponata cool to room temperature so the flavors meld.

9. Serve at room temp or chilled, it’s best after a few hours or overnight in the fridge; bring back to room temp before serving on toasted bread, as a starter, side, or a light main.

Equipment Needed

1. Chef’s knife (8 to 10 inch) for cubing and chopping
2. Cutting board
3. Colander for salting and draining the eggplant
4. Kitchen towels or paper towels to pat the eggplant very dry, you’ll use these a lot
5. Large heavy skillet (nonstick or cast iron) for frying and simmering the sauce
6. Small dry skillet for toasting the pine nuts
7. Wooden spoon or heatproof spatula for stirring and scraping the pan
8. Measuring cups and spoons plus a can opener for the tomatoes and precise amounts
9. Plate or shallow bowl to hold the browned eggplant while you cook the rest

FAQ

Q: How do I keep the eggplant from getting soggy?

A: Cook it hot and in batches so pieces brown instead of steam. Roast at 425F or pan fry in plenty of oil, don’t crowd the pan. Salting first helps pull moisture but it is optional with modern eggplants. Let pieces drain on paper towels for a few minutes before mixing.

Q: Can I make caponata ahead of time?

A: Yes, it actually tastes better after resting. Make it a few hours or the day before and chill. Flavors meld and get sweeter. Bring to room temp before serving or warm slightly if you like.

Q: Is this recipe vegan and gluten free?

A: Yes. All ingredients listed are vegan and gluten free. Just check labels on canned tomatoes and olives if you're worried about additives.

Q: What can I use instead of raisins or pine nuts?

A: Use currants, chopped dried apricots, or chopped dates instead of raisins. For pine nuts try toasted slivered almonds, chopped walnuts or sunflower seeds for crunch.

Q: How should I serve caponata?

A: Serve it room temp with crusty bread or crostini, over grilled fish or chicken, or tossed with pasta or quinoa. It's great as a starter, side or a simple sandwich filling.

Q: Can I freeze caponata or preserve it in jars?

A: Freezing works but eggplant texture softens more after thawing. Store in airtight containers up to 3 months. For jars, keep it refrigerated and eat within 4 to 5 days, or follow proper canning rules if you want shelf stable preserves.

Eggplant Salad Caponata Recipe Substitutions and Variations

Eggplant: swap with zucchini or summer squash for similar moisture and milder taste, or use portobello mushrooms if you want a meatier bite — if using zucchini cook less cause it gives off more water.
Pine nuts: replace with toasted slivered almonds, chopped walnuts, or pumpkin seeds (pepitas); toast them first for more nutty flavor, youll notice the difference.
Golden raisins: use dried apricots, dried cranberries, or currants instead, soak briefly in warm water, wine or orange juice to plump them up and avoid chewy bits.
Red wine vinegar: best substitute is sherry vinegar, or use white wine vinegar; lemon juice plus a splash of vinegar works in a pinch to keep the bright acidity.

Pro Tips

1) Salt the eggplant well and let it sweat, then pat it really dry so it can brown, otherwise youll end up with soggy pieces and a bland texture.

2) Use a heavy pan (cast iron or stainless), fry in small batches and keep the oil hot, dont crowd the pan — good browning = deep flavor, not more time in the pan.

3) Always taste before you add salt, olives and capers bring a lot of salt already. Balance acid and sweet slowly, a little more sugar or a splash more vinegar can fix it, so tweak by tiny amounts until it sings.

4) Make it a day ahead, the flavors improve overnight. Toast the pine nuts right before serving so they stay crunchy and fold in the herbs off the heat to keep their fresh taste.

Eggplant Salad Caponata Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

299

kcal

Equipment: 1. Chef’s knife (8 to 10 inch) for cubing and chopping
2. Cutting board
3. Colander for salting and draining the eggplant
4. Kitchen towels or paper towels to pat the eggplant very dry, you’ll use these a lot
5. Large heavy skillet (nonstick or cast iron) for frying and simmering the sauce
6. Small dry skillet for toasting the pine nuts
7. Wooden spoon or heatproof spatula for stirring and scraping the pan
8. Measuring cups and spoons plus a can opener for the tomatoes and precise amounts
9. Plate or shallow bowl to hold the browned eggplant while you cook the rest

Ingredients

2 medium eggplants (about 1.2 lb / 550 g)
1 large yellow onion or 1 medium red onion
3 celery stalks
2 garlic cloves
1 (14 oz / 400 g) can chopped tomatoes
2 tbsp tomato paste (optional)
1/2 cup pitted green olives
2 tbsp capers
1/4 cup golden raisins or sultanas
2 tbsp pine nuts
3 tbsp red wine vinegar
2 tbsp granulated sugar
1/2 cup extra virgin olive oil
2 tbsp chopped fresh parsley
6 to 8 fresh basil leaves
Salt and freshly ground black pepper to taste

Directions

Cube the eggplants into about 1 inch pieces, sprinkle generously with salt and let them sit in a colander for 20 to 30 minutes to draw out bitterness and moisture, then rinse and pat very dry with kitchen towels.
Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, watch them closely, they burn fast, set aside.
Heat about 3 tablespoons of the olive oil in a large skillet over medium high, fry the eggplant in batches so they brown instead of steaming, you may need another splash of oil between batches, transfer browned eggplant to a plate.
In the same pan add the remaining oil, sauté the chopped onion and sliced celery until soft and slightly caramelized, about 6 to 8 minutes; add minced garlic for the last 30 seconds, dont let it burn.
Stir in the canned tomatoes and the tomato paste if using, bring to a simmer and cook 5 minutes to concentrate the sauce.
Add the red wine vinegar and sugar, stir until the sugar dissolves, then mix in the green olives, capers, golden raisins, toasted pine nuts and the fried eggplant; simmer gently 10 to 15 minutes until the mixture is thick but saucy.
Season with salt and freshly ground black pepper to taste, remember the olives and capers are salty so taste first, adjust sweetness or acidity with a little more sugar or vinegar if needed.
Remove from heat, fold in the chopped parsley and torn basil leaves, let the caponata cool to room temperature so the flavors meld.
Serve at room temp or chilled, it's best after a few hours or overnight in the fridge; bring back to room temp before serving on toasted bread, as a starter, side, or a light main.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.