Mary’s Easy Eggplant Caponata Appetizer
This easy eggplant caponata appetizer recipe makes a great starter for a group. Add some toasted bread slices on the side (include some gluten-free bread too!) and let your guests dig in. Everyone will enjoy the delicious flavors in this classic, vegetarian Italian dish. Read on to learn all about homemade caponata and how to make your own!
All about eggplant caponata—because understanding your recipe helps you make it better!
What is caponata?
Some call it a salad. Some say it’s a stew. Some even call it a relish. So what actually is caponata? Whatever you call it, caponata is a vegetarian eggplant dish from Sicily. While the eggplant is the main ingredient, the tomatoes and herbs really make the dish sing. It’s typically served with bread for dipping and dunking—and boy, is it good.
Why is it called caponata?
Caponata comes from Italy—Sicily to be exact—but I was curious to see what “caponata” actually meant. Apparently, the word was first used to describe a sailor's biscuit steeped in oil and vinegar. Turns out dipping bread in caponata is not just a great idea but a tradition!
What’s the difference between caponata and ratatouille?
Caponata and ratatouille are made from similar ingredients. Eggplant is the main focus in caponata, while ratatouille is a more even combination of eggplant with zucchini and yellow squash. Both recipes use tomatoes. Caponoata is usually served as an appetizer. Ratatouille can be served as a side, or even a main dish with sides.
The first caponata was made in Sicily. The original recipe was likely influenced by many different cultures, since Sicily is situated on the Mediterranean Sea. Ratatouille is a French provincial recipe—also from the Mediterranean region. Another similarity is that they are both uniquely delicious!
How to Serve Eggplant Caponata
What I really like about Caponata is its rich, silky texture and tangy flavor. You can add a few tablespoons of honey to balance out the tanginess if you like—I find that the mild sweetness pairs wonderfully with the eggplant and tomatoes. My personal favorite way to serve caponata is as an appetizer. Add some crusty bread, crackers, and maybe even some burrata on the side and you’re ready to go! By the way, if you like burrata, you should check out my Limoncello Burrata Recipe with Fresh Basil and Garlic Toast. This homemade caponata recipe also makes a wonderful side for milder main dishes. Don’t be afraid to try different things!
Can you make caponata ahead of time?
Caponata is meant to be served at room temperature, so you can definitely make it ahead and very gently reheat before serving. I personally think the dish gets better overnight because the mixture develops more flavor the longer it marinates in its own juices. Once you’re ready to serve your caponata, you can garnish it with some lightly toasted pine nuts for added texture if you like. It’s so good!
Mary’s Easy Eggplant Caponata Appetizer Recipe
Ingredients
Instructions
- Preheat your oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Slice the eggplant into rounds, then cut the rounds into ½-inch pieces. There is no need to peel the eggplant. Place the pieces into a mixing bowl along with 2 tablespoons of the olive oil and a sprinkle of salt. Toss gently then spread the eggplant out onto your prepared baking sheet. Roast the eggplant in the preheated oven for 20 minutes.
- While the eggplant is roasting in the oven, go ahead and sauté the remaining vegetables: In a large skillet, heat the remaining 2 tablespoons of olive oil on medium heat. Add the onion and sauté until translucent, (about 2 minutes).
- Add the minced garlic and cook, stirring constantly, for 30 seconds, making sure the garlic does not burn.
- Now add the diced tomatoes (with juice) and the red bell peppers. Reduce the heat to medium low and simmer until slightly thickened, (about 10 minutes). Turn off the heat.
- When the eggplant pieces are done, add them to the tomato mixture along with the olives and capers. Simmer on medium low heat for about 5 minutes.
- Gently fold in the Italian parsley and fresh basil. Season to taste with salt and black pepper. Because the olives and capers have a salty flavor, be careful to not over salt! Serve with crusty Italian bread slices. Enjoy!
