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


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
Keyword caponata
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 224kcal
Author Sara Welch


  • 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


  • 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.



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