Eggplant Caponata Recipe

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Eggplant Caponata Recipe

Eggplant Caponata is a Sicilian recipe which includes a blend of eggplant with other vegetables, olives and capers.  You can serve it as a bruschetta topping with Italian or French bread.  You can also serve it with pasta.  I prefer to peel the eggplant but its really not necessary with this recipe.

Eggplant Caponata Recipe


  • 1 large eggplant (about 1 1/2 lbs), cut into 1/2 to 1 inch cubes
  • 1/4 cup olive oil
  • 2 – 3 garlic cloves, minced
  • 1 large onion, chopped
  • 1 large red pepper, chopped
  • 1 cup celery, sliced
  • 1 lb. chopped plum tomatoes
  • 1/2 teaspoon oregano
  • 1/4 cup green olives, coarsely chopped
  • 2 tablespoons capers
  • 2 tablespoons red wine vinegar (add more to taste)
  • 2 tablespoons sugar
  • salt & pepper to taste


1. Fry eggplant in oil until brown.  Add garlic, onion, celery and red pepper, stirring until vegetables become limp, about 10 – 15 mins.

2.  Add chopped tomatoes to pan, let cook for 10 mins., stirring occasionally.

3.  Add rest of ingredients and cook on low heat for 1/2 hour.  Let mixture cool and chill overnight in refrigerator, best served the next day.

Serve cold or at room temperature as an appetizer with sliced Italian bread.


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