Eggplant Caponata

This Eggplant Caponata recipe bursts with smoky, sweet, and sour flavors from roasted eggplant and peppers, sweet raisins, zesty olives, capers, and tangy sherry vinegar. It’s a crowd-pleasing dish, perfect for making ahead as flavors deepen overnight.

Course Appetizer, Side

Cuisine Sicilian-Style

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 231kcal

Author Melissa Huggins

Equipment

2 Large Baking Sheets
1 Large Skillet
Parchment Paper (optional)

Ingredients

¼ cup golden raisins (sub regular raisins)
3 tablespoons sherry vinegar
2 small eggplants about 1 ½ pounds, cut into ½-inch cubes
¾ teaspoon kosher salt , more to taste
6 tablespoons olive oil , divided
1 large red bell pepper , halved, deseeded and stem removed,
1 medium yellow onion , finely chopped
1 rib celery , very finely chopped
4 cloves garlic , minced
¼ cup sun-dried tomatoes , finely minced
1 tablespoon tomato paste
½ cup green olives , pitted and chopped
2 tablespoons capers , rinsed and drained
Black pepper to taste
Optional for garnish: toasted pine nuts and minced fresh parsley. (See note for serving ideas)

US Customary - Metric

Instructions

Preheat the oven to 425°F (218 °C) and position racks in the top and bottom thirds.
Combine raisins and sherry vinegar in a small bowl. Set aside.
Line two baking sheets with parchment paper. Toss eggplant with 4 tablespoons olive oil and ¾ teaspoon salt. Spread evenly on the sheets, leaving space for the bell pepper halves.
Place bell pepper halves skin-side up on one sheet and rub with a little olive oil.
Roast with the bell pepper on the bottom rack and the other sheet on the top rack for 15 minutes. Stir the eggplant, then swap the sheets and roast another 10-15 minutes until the eggplant is tender and the bell pepper is charred.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Sauté onion and celery for about 5 minutes until softened. Reduce heat to medium-low and cook until very soft, 6-8 minutes.
Add garlic and cook for 30-60 seconds until fragrant. Stir in tomato paste and cook for 1 minute, until slightly darkened.. Add sun-dried tomatoes, capers, olives, and the soaked raisins with vinegar. Reduce heat to low and keep warm.
Transfer roasted eggplant to the skillet and stir. Peel, chop, and add the bell pepper (to peel: flip the peppers upside down after roasting and cover. Trapped steam loosens the skin for effortless peeling)
Return the heat to medium-low and cook for 5-10 minutes, stirring occasionally (this allows flavors to infuse into the eggplant fully). Season with black pepper and adjust salt if needed. Season with black pepper and adjust salt if needed.
Serve warm or at room temperature, garnished with pine nuts and parsley if desired

Notes

Streamlined Workflow: While eggplant and bell peppers roast, complete your mise en place—dice onion and celery, mince garlic and sun-dried tomatoes, chop olives, and measure capers. Start sautéing the onion and celery 15 minutes before roasting finishes to save time and keep the process smooth.

Serving: Enjoy as an appetizer, spread on crusty artisan bread. It also pairs well as a relish with your favorite meal or as part of an antipasto platter featuring vegan cheese, vegan meats, nuts, crackers, dried fruit, etc.

See the post above for step-by-step photos, extra tips, substitutes, FAQs, and more serving ideas.

Nutrition