Name: Eggplant Caponata
Total time: 90 min
Ingredients: 2 pounds eggplant, peeled and cut into 1/2-inch cubes; 1 tablespoon sea salt; 0.5 cup extra-virgin olive oil, divided; 3 bay leaves; 1 pound onions, chopped; 1 pound celery, sliced 1/2-inch thick; 1 pound cherry tomatoes, halved; 0.25 cup capers, preferably salt-packed, well rinsed; 20 large green olives, pitted and very coarsely chopped; 2 fresh hot red chile peppers, halved, seeded and thinly sliced; 0.5 cup red-wine vinegar; 1 tablespoon honey; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons chopped fresh basil

Eggplant Caponata

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In this Sicilian-inspired eggplant caponata recipe, the traditional eggplant and tomato combination is spiked with briny olives and capers. Salt-packed capers are tender, with a fuller, more complex flavor compared to capers in liquid brine. Be sure to rinse them well before using. Serve the caponata with crostini as an appetizer or use as a topping for chicken or fish.

By Nancy Harmon Jenkins

Published on May 5, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

a recipe photo of the Eggplant Caponata — Photo: Photographer: Rachel Marek, Food stylist: Annie Probst

Active Time:

1 hr 30 mins

Total Time:

1 hr 30 mins

Servings:

Nutrition Profile:

Dairy-Free Egg-Free Gluten-Free Nut-Free Sesame-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

2 pounds eggplant, peeled and cut into 1/2-inch cubes
1 tablespoon sea salt
½ cup extra-virgin olive oil, divided
3 bay leaves
1 pound onions, chopped
1 pound celery, sliced 1/2-inch thick
1 pound cherry tomatoes, halved
¼ cup capers, preferably salt-packed, well rinsed
20 large green olives, pitted and very coarsely chopped
2 fresh hot red chile peppers, halved, seeded and thinly sliced
½ cup red-wine vinegar
1 tablespoon honey
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh basil

Directions

Combine eggplant and salt in a large bowl. Transfer to a colander, place a plate on the eggplant and weigh down the plate with cans. Set the colander in the sink to drain for 1 hour.
Meanwhile, heat 1/4 cup oil in a large skillet over medium heat. Add bay leaves and let sizzle for about 1 minute to flavor the oil. Stir in onions and celery. Reduce heat to medium-low; cook, stirring occasionally, until the vegetables are soft, about 30 minutes (do not let them brown). Add tomatoes and capers; increase heat to medium and cook, stirring occasionally, just until the tomatoes start to break down, about 5 minutes. Stir in olives; transfer the mixture to a large bowl.
When the eggplant is ready, rinse under running water to get rid of as much salt as possible. Dry thoroughly on paper towels.
Heat the remaining 1/4 cup oil in the same skillet over medium heat until very hot. Add the eggplant; cook, tossing and stirring, until brown on all sides, 10 to 15 minutes. Add chiles; cook, stirring, until softened, 5 to 10 minutes. Transfer the eggplant and chiles to the bowl with the tomato mixture; gently stir to combine.
Whisk vinegar and honey in a small saucepan; bring to a boil over medium heat. Simmer until thickened and reduced to about 1/4 cup, about 5 minutes. Stir into the vegetables along with parsley and basil. Serve at room temperature.

To make ahead

Cover and refrigerate for up to 1 week. Bring to room temperature before serving.

Nutrition Facts (per serving)

180	Calories
13g	Fat
16g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 10
Serving Size scant 1 cup
Calories 180
% Daily Value *
Total Carbohydrate 16g	6%
Dietary Fiber 5g	18%
Total Sugars 9g
Added Sugars 2g	4%
Protein 2g	4%
Total Fat 13g	17%
Saturated Fat 2g	10%
Vitamin A 785IU	16%
Vitamin C 27mg	30%
Vitamin E 2mg	13%
Folate 56mcg	14%
Vitamin K 37mcg	31%
Sodium 368mg	16%
Calcium 47mg	4%
Iron 1mg	6%
Magnesium 32mg	8%
Potassium 541mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.