Make this eggplant recipe this summer! (Eggplant Caponata) #eggplant recipe ant

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Издатель Jun 6, 2026

You’ll love the combination of savory, sweet, and sour flavors in this creamy eggplant caponata with onions, tomato and olives! A great make-ahead appetizer to serve over crusty bread or use next to chicken or fish!

In Mediterranean cooking, there is no shortage of tasty eggplant recipes! Some favorites around here include eggplant rollatini; classic moussaka; and stuffed eggplant.

I’m excited to add one more tasty eggplant creation from Italy: Caponata!

You’ll love the loads of texture and flavor in this vegan eggplant salad. And because it tastes better the next day, it’s the perfect make-ahead appetizer to serve over crostini or toasted bread of your choice.

Recipe:
▢1 large eggplant 1 ¼ lb or so, cut into 1-inch cubes
▢Kosher salt
▢Extra virgin olive oil I used Private Reserve EVOO
▢1 yellow onion chopped
▢1 red bell pepper cored and chopped
▢2 small celery stalks thinly sliced
▢Black pepper
▢1 cup crushed tomatoes
▢2 tbsp capers
▢¼ cup pitted green olives roughly chopped
▢¼ cup raisins
▢2 teaspoons honey more to your liking
▢1 bay leaf
▢¼ tsp to ½ tsp crushed red pepper flakes
▢1/4 cup red wine vinegar
▢¼ cup dry white wine
▢2 tbsp chopped fresh parsley
▢2 tbsp chopped fresh mint

Heat the oven to 400 degrees F.

Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).

Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.

Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.

Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.

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