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Eggplant Caponata Recipe

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★★★★★

4.8 from 109 reviews

A vibrant and flavorful Eggplant Caponata featuring roasted eggplants, bell peppers, and cherry tomatoes combined with olives, capers, honey, and fresh basil for a classic Sicilian sweet and tangy vegetable dish.

Ingredients

Scale

Vegetables

  • 2 eggplants, chopped
  • 2 bell peppers (red and yellow), diced
  • 1 red onion, diced
  • 10 ounces cherry tomatoes
  • 3 garlic cloves, pressed

Seasonings & Condiments

  • 3 tsp salt (divided)
  • 1 tsp coarsely ground black pepper
  • ½ tsp smoked paprika
  • ¼ cup olive oil
  • ½ cup green olives, chopped
  • 2 tbsp capers
  • 1 tbsp honey (more to taste)
  • 3 tbsp red wine vinegar
  • 3 tbsp fresh basil, chopped

Instructions

  1. Preheating: Preheat the oven to 400°F (200°C) to prepare for roasting the vegetables.
  2. Salting the Eggplant: Chop the eggplant and place it in a fine sieve. Toss with 2 tsp of salt and let it sit for 30 minutes to draw out bitterness and excess moisture.
  3. Dicing Vegetables: While the eggplant rests, dice the red and yellow bell peppers and the red onion into small pieces.
  4. Preparing Vegetables for Roasting: Rinse the eggplant briefly under cold water to remove excess salt and pat dry thoroughly with a towel. Transfer the eggplant to a sheet pan along with the cherry tomatoes, diced bell peppers, onion, pressed garlic, remaining 1 tsp salt, smoked paprika, and coarsely ground black pepper.
  5. Seasoning & Tossing: Drizzle the vegetables evenly with ¼ cup olive oil and toss everything well to combine into a uniform mixture.
  6. Roasting: Roast the vegetable mixture in the oven for 40 minutes, stirring and tossing halfway through cooking to ensure even caramelization.
  7. Chopping Olives and Basil: While the vegetables roast, chop the green olives and fresh basil finely.
  8. Combining Final Ingredients: When the roasted vegetables are still hot, stir in the chopped olives, capers, red wine vinegar, honey, and chopped basil to meld all the flavors together.
  9. Resting: Let the caponata rest for 10 to 15 minutes at room temperature before serving to allow the flavors to deepen and blend beautifully.

Notes

  • Salting the eggplant helps remove bitterness and excess moisture for a better texture.
  • Using a mix of red and yellow bell peppers adds color and sweetness.
  • Adjust honey quantity to taste depending on your preferred balance of sweet and tangy.
  • This dish can be served warm, at room temperature, or chilled.
  • Great as a side dish, appetizer, or spread on crusty bread.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: Eggplant Caponata, Sicilian Caponata, Roasted Eggplant, Italian Vegetable Dish, Capers, Olives, Sweet and Tangy

Find it online: https://tastybella.com/eggplant-caponata-recipe/