Eggplant Caponata is an easy to make Italian dish that’s packed with chunks of eggplant, tomatoes, onion and pepper plus capers and basil. It can be enjoyed as a dip, with bruschetta, a side dish, or a sauce served with grilled meat or fish. It’s Whole30, Vegan and Paleo and will last for 4 days in the fridge!
In recent years I have turned into a grocery shopping addict, unable to stop myself from putting at least 2 of everything into my basket. With common sense out the window I usually return home with 5 butternut squash “just in case I run out”.
Last week my addiction resulted in the purchase of 3 bags of mini eggplants. I had the best of intentions, but the eggplants somehow found themselves forgotten in the back corner of my fridge for a few days too long. I was in need of a dish that would use up a large amount of eggplants that were past their prime.
Eggplant Caponata was the answer, and after tasting this recipe I realized that caponata should always be the answer. It’s such a delicious and versatile dish, it can be served warm as a side dish or as a sauce with pasta, chicken or fish or it can be served cold as an antipasti with crackers or bread.
Sweet, sour and salty it is a dish bursting with a variety of flavours. I recommend making it a day ahead as it tastes even better on day two once the flavours have had time to blend. It can be stored in a container in the fridge for up to 5 days.
Here are a few other eggplant recipes that you might enjoy:
- Chopped Eggplant, Almond & Herb Salad
- Middle Eastern Roasted Eggplant Salad
- Garlic & Herb Grilled Eggplant
- Pork & Eggplant Stir Fry
- Herby Couscous Stuffed Eggplant Rolls
- Asian Grilled Eggplant
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Eggplant CaponataLeave a Review »
- 2 tbsp olive oil
- 3 cloves garlic
- 2 onions finely diced
- 4 cups chopped eggplants
- 4 cups chopped tomatoes
- 1 red pepper thinly sliced
- 3 tbsp white vinegar
- 2 tbsp capers
- 1/2 cup chopped basil
- In a large frying pan on medium heat cook the diced onions and garlic for 2-3 minutes. While that's cooking, cut the eggplant into approx 1/2 inch sized cubes and add to the frying pan. Season with salt
- Cook the eggplant for approximately 5 minutes until they become tender. If the eggplant starts to look dry drizzle more olive oil over top
- Add the chopped tomatoes and vinegar to the pan and let the mixture simmer for approximately 15-20 minutes until the tomatoes and peppers have become soft
- Add in the chopped basil and capers and serve. Enjoy!