• Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Dinner at the Zoo

  • All Recipes
  • Dinner
  • Appetizers
  • Dessert
  • One Pot Meals
  • Slow Cooker
  • Asian Food

Home » Appetizers » Caponata Recipe

Published: March 24, 2021 Last Modified: March 24, 2021 By Sara 12 Comments

Caponata Recipe

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
This caponata recipe is a sweet and savory blend of eggplant, peppers, tomatoes and olives, all simmered together to create a delicious appetizer.

This caponata recipe is a sweet and savory blend of eggplant, peppers, tomatoes and olives, all simmered together to create a delicious appetizer or side dish option. A unique offering that’s easy to make and is sure to get rave reviews!

When I’m looking for a party snack that everyone will love, I turn to favorites such as a mezze platter, mini quiches or this vibrant and flavorful eggplant caponata.

This caponata recipe is a sweet and savory blend of eggplant, peppers, tomatoes and olives, all simmered together to create a delicious appetizer. This caponata recipe is a sweet and savory blend of eggplant, peppers, tomatoes and olives, all simmered together to create a delicious appetizer.

A bowl of eggplant caponata served with olives, cured meats and bread.

Whenever I see caponata on the menu at a restaurant, I have to order it. I just love the complex flavors, especially when served over a piece of toasted bread! I’ve since learned to make this dish at home, and it happens to be quite simple to put together.

What is caponata?

Caponata is an eggplant based dish where this vegetable is browned and combined with other ingredients including tomatoes, onion, celery, olives and capers. This dish always contains a sweet element such as raisins, honey or sugar. Traditionally caponata was served as a main course, but in modern times it is most often served as a side dish alongside a protein, or as an appetizer with bread.

Bowls of ingredients including diced vegetables, olives, raisins and seasonings.

How do you make caponata?

Start by cutting an eggplant into cubes and roasting it in the oven until golden brown. Heat olive oil in a pan, then add diced red onions, celery and red bell peppers, and cook until the veggies are tender. Next, add the cooked eggplant along with tomatoes, raisins, olives, capers and seasonings. Let everything simmer until the mixture is thickened. Stir in fresh herbs along with pine nuts, then serve or refrigerate for later use.

Olives, vegetables and capers in a skillet.

Tips for the perfect dish

  • This dish can be made up to 3 days before you plan to serve it, and it actually tastes best if you let it sit in the refrigerator for 24 hours. This gives the flavors time to meld.
  • You can use any herbs you like to finish the dish. The most common choices are parsley, mint, basil or some combination of those herbs.
  • The finished dish should take on an almost jam-like consistency. Don’t be afraid to cook the mixture until you reach the perfect level of thickness.
  • Caponata can be frozen for up to 2 months. Simply thaw the dish overnight in the fridge, then reheat over low heat on the stove until everything is warm and any excess water has evaporated.

Roasted eggplant on a sheet pan.

How to serve caponata

While this dish is most often served as an appetizer alongside crostini, I actually like to offer it in numerous ways.

  • Pizza: Dress up a plain cheese pizza by adding dollops of caponata over the top after it comes out of the oven.
  • Pasta: This dish makes for a great pasta sauce. Toss it with penne or spaghetti and serve as-is or with grilled chicken on top.
  • Sandwiches: Create the ultimate vegetarian sandwich by spreading caponata onto an Italian style roll and adding slices of fresh mozzarella and a handful of greens such as arugula.
  • Topping: Spoon this eggplant over grilled chicken, steak or fish to make your meal extra special.

A serving bowl of caponata topped with fresh parsley.

This dish is absolutely loaded with flavor, and I find myself making it on a regular basis. It’s just that good!

More appetizer recipes to try

  • Mini Pizzas
  • The Best Veggie Tray
  • Cheese Fries
  • Spinach Artichoke Dip
  • Bacon Wrapped Smokies

Caponata Video

A bowl of eggplant caponata served with olives, cured meats and bread.
Print Pin
5 from 11 votes

Caponata

This caponata recipe is a sweet and savory blend of eggplant, peppers, tomatoes and olives, all simmered together to create a delicious appetizer or side dish option. A unique offering that's easy to make and is sure to get rave reviews!
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 224kcal
Author Sara Welch

Ingredients

  • 1 pound eggplant cut into 3/4 inch pieces
  • 6 tablespoons olive oil divided use
  • salt and pepper to taste
  • 3/4 cup red onion diced
  • 1 red bell pepper diced
  • 1/2 cup celery diced
  • 1 teaspoon garlic minced
  • 1/4 cup green olives chopped
  • 2 tablespoons capers drained
  • 1 1/4 cups canned crushed tomatoes do not drain
  • 1/4 cup golden raisins
  • 2 teaspoons brown sugar
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon crushed red pepper flakes or more to taste
  • 1/4 cup pine nuts toasted
  • 2 tablespoons chopped herbs such as parsley, mint or basil
  • cooking spray

Instructions

  • Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
  • Place the eggplant on the sheet pan in a single layer. Drizzle with 3 tablespoons of the olive oil and season with salt and pepper to taste.
  • Bake for 25-30 minutes or until eggplant is tender and browned.
  • While the eggplant is in the oven, warm the remaining 2 tablespoons of olive oil in a large pan over medium heat.
  • Add the red onion, red bell pepper and celery to the pan. Cook for 5-7 minutes or until vegetables are tender.
  • Add the garlic and cook for 30 seconds.
  • Add the olives, capers, raisins, brown sugar, red wine vinegar, red pepper flakes and tomatoes. Stir to combine.
  • Add the cooked eggplant to the pan. Stir and bring to a simmer.
  • Cook for 10-15 minutes or until mixture has thickened and has a jam-like consistency. Stir in the pine nuts and chopped herbs. Season with salt and pepper to taste.
  • Serve hot, at room temperature, or you can refrigerate it and serve it cold. Caponata will stay fresh in the fridge for up to 5 days.

Nutrition

Calories: 224kcal | Carbohydrates: 14g | Protein: 2g | Fat: 19g | Saturated Fat: 2g | Sodium: 173mg | Potassium: 303mg | Fiber: 3g | Sugar: 9g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!
  • Facebook
  • Twitter
  • Email

Filed Under: Appetizers

FREE TOOLKIT: 5 Secrets to Meal Planning

Learn my 5 Meal Planning Secrets & get my Meal Planning Toolkit...FREE!

    ​
    ​

    Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

    « Cheese Enchiladas Recipe
    Beef Lo Mein »

    Comments

    1. Marsha says

      December 9, 2021 at 11:10 am

      5 stars
      I love eggplant and loved this tasty recipe too!

      Reply
    2. Jeryn says

      May 17, 2021 at 8:32 pm

      5 stars
      This was very yummy! I served it with pita chips.

      Reply
    3. Colleen says

      April 14, 2021 at 2:21 pm

      5 stars
      I’m always looking for new recipes for eggplant, so I’m super happy to have found this one. It looks amazing and I can’t wait to make it.

      Reply
    4. Emily Liao says

      April 14, 2021 at 12:53 pm

      5 stars
      This came just in time! I was looking for a way to cook up my eggplant. Loved how easy and delicious this was.

      Reply
    5. Michelle says

      April 14, 2021 at 11:46 am

      5 stars
      I have all the ingredients for this recipe — cannot wait to try it at home!

      Reply
    6. Jessica Formicola says

      April 14, 2021 at 11:34 am

      5 stars
      Oh I love caponata but I’ve never made it at home. I can’t wait to try this with dinner this week!

      Reply
    7. Shashi says

      April 14, 2021 at 11:16 am

      This is my first time hearing about Caponata and I LOVE it – so tasty and love all the textures of the veggies in it!

      Reply
    8. Michelle says

      March 30, 2021 at 2:50 pm

      5 stars
      I was just thinking of this recipe when I stumbled across it on pinterest. Can’t wait to make it!

      Reply
    9. Angela says

      March 30, 2021 at 2:33 pm

      5 stars
      LOVE caponata! This recipe is the perfect combination of flavors and veggies. One of my favorite appetizers ever. YUM!

      Reply
    10. Carrie Robinson says

      March 30, 2021 at 2:09 pm

      5 stars
      I just love caponata, but I have never tried to make my own before! I will have to try this recipe soon. 🙂

      Reply
    11. Beth says

      March 30, 2021 at 1:52 pm

      5 stars
      My hubby and I are going to love this recipe! Perfect for little get togethers! So excited! Looks so delicious and very tasty!

      Reply
    12. Jamie says

      March 30, 2021 at 1:45 pm

      5 stars
      This is so flavorful and went well with our chicken dinner! I’m going to use the leftovers in a sandwich tomorrow like you suggested! Great recipe!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More

    Winter Soups

    Manhattan clam chowder with tomatoes, potatoes, vegetables and bacon.

    Manhattan Clam Chowder

    This ham bone soup is loaded with beans and veggies and is the perfect way to use up leftover ham!

    Ham Bone Soup (Slow Cooker)

    A pot of cabbage soup with carrots, celery, bell peppers and green beans.

    Cabbage Soup

    A bowl of beef chili topped with cheese, sour cream and green onions.

    Beef Chili Recipe

    A bowl of lasagna soup topped with ricotta, parmesan and mozzarella cheeses.

    Lasagna Soup

    A bowl of Italian wedding soup with meatballs, carrots, spinach and pasta.

    Italian Wedding Soup

    More Posts from this Category

    Featured Recipes

    A plate of baked chicken wings served with ranch dip.

    Baked Chicken Wings

    A pot full of cabbage roll soup garnished with parsley.

    Cabbage Roll Soup

    A pan of honey garlic chicken stir fry with a spatula in it.

    Honey Garlic Chicken Stir Fry

    A bowl of rice topped with Korean ground beef and mixed vegetables.

    Korean Beef Bowls

    FREE TOOLKIT: 5 Secrets to Meal Planning

    Learn my 5 Meal Planning Secrets & get my Meal Planning Toolkit...FREE!

      ​
      ​

      Categories

      Sites I am featured In
      PRIVACY POLICY ACCESSIBILITY STATEMENT © Sara Welch and Dinner at the Zoo® LLC, 2015-2022.
      • Facebook
      • Instagram
      • Pinterest
      • RSS
      • Twitter
      • About Me
      • Contact Me
      • All Recipes
      • Dinner
      • Appetizers
      • Dessert
      • One Pot Meals
      • Slow Cooker
      • Asian Food