Savory Tooth

Simple Tasty Recipes

Eggplant Caponata

Updated Published Jan 18, 2018 By 4 CommentsThis post may contain affiliate links.

Summary:
This is a simple stovetop recipe for eggplant caponata, which can be enjoyed as a main or side dish, hot or cold. It has complex flavors that are savory and earthy, yet also tangy from the olives, lemon, capers, and balsamic vinegar.
cooking eggplant caponata in black pan

Eggplant Caponata

5 from 2 votes
Prep: 15 minutes
Cook: 30 minutes
Yield: 6 servings

INGREDIENTS

  • 1 small eggplant, chopped into cubes (Note 1)
  • 1 red bell pepper, chopped
  • 15-ounce can diced tomatoes
  • 1/2 cup sliced kalamata olives (Note 2)
  • 1/4 cup olive oil
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1/4 cup pine nuts
  • chopped fresh parsley, for garnish

INSTRUCTIONS

  • Toast Pine Nuts: Add pine nuts to small skillet over medium heat. Cook until golden in color, a few minutes, frequently stirring to prevent uneven cooking. Set toasted pine nuts aside.
  • Cook Eggplant & Tomatoes: Add eggplant cubes to 3-quart or larger pan. Drizzle olive oil on top. Stirring frequently, cook over medium heat until eggplant cubes are brown and shrunken, 10 to 15 minutes. Add diced tomatoes, including liquid in can. Stirring occasionally, cook until eggplant is soft, 5 to 10 minutes.
  • Add Other Ingredients: Add bell pepper, olives, capers, lemon juice, and balsamic vinegar to pan with eggplant and tomatoes. Stirring occasionally, cook until bell pepper is tender, about 5 minutes.
  • Finish & Serve: Season with salt and pepper to taste. Top with fresh parsley and toasted pine nuts, and serve (Note 3).

NUTRITION

Makes 6 Servings
Amount Per Serving:
Calories 180 (73% from fat)  
Total Fat 15g 22%
   Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 230mg 10%
Net Carb 8g  
Total Carb 12.5g 4%
   Dietary Fiber 4.5g 18%
   Sugars 6g  
Protein 1g  
Vitamin A 20% · Vitamin C 63% · Calcium 1% · Iron 4%

PHOTOS

cooking eggplant caponata in black pan
close up view of eggplant caponata
eggplant caponata served in bowl

NOTES & TIPS

(1) Eggplant. One small eggplant is about 1 pound. Peeling is not necessary.
(2) Olives. Use your favorite type of olive; kalamata olives are acidic and sharp in taste, whereas black olives are more mild. For convenience, I buy olives that are already pitted and sliced, typically packaged in liquid in a can or jar.
(3) Serving. There are countless ways to enjoy eggplant caponata. Serve hot, room temperature, or chilled. It’s typically served as an appetizer or side dish, but also delicious as a light main dish. Pair with grilled chicken breasts or spaghetti, use it as a topping for toasted baguette or pita chips, or enjoy with crackers and cheese.

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About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site.

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newest oldest most voted
Mimi

MMMMMMMmmmmmm. What a beautiful idea. I wish my husband ate eggplant! But i can just make it for myself. Topped with an egg?!!

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5 years ago
Julia

Sounds like a delicious idea 🙂

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5 years ago
Lorena

You might just have converted me from an eggplant hater to an eggplant lover, ha!

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5 years ago
Amanda Finks

So much flavor in this recipe 🙂

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5 years ago
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