For an extra layer of flavor, try adding a tablespoon of balsamic vinegar during the last 10 minutes of cooking. Serve the caponata warm or at room temperature with toasted baguette slices, grilled polenta, or as a relish with grilled fish or chicken. Toasted pine nuts or slivered almonds make a delicious garnish. Caponata can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop over time.
Eggplant and Tomato Caponata
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING12 People
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VIEWS12
Transport your taste buds to the sun-drenched shores of Sicily with this vibrant eggplant and tomato caponata. A symphony of sweet, savory, and tangy flavors, it's a delightful appetizer or side dish that captures the essence of Mediterranean cuisine.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Fiber4 g
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Protein2 g
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Saturated Fat0 g
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Sodium127 mg
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Sugar4 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
Heat olive oil in a large skillet over medium-high heat. Add eggplant, onion, and garlic; sauté until lightly browned and softened, 5 to 7 minutes.
02
Step
5 mins
Stir in fire-roasted tomatoes, red wine, and capers. Bring to a simmer and cook until heated through, about 5 minutes.
03
Step
30 mins
In a small bowl, combine oregano, cinnamon, allspice, cocoa powder, sugar, and bay leaf. Add to the eggplant mixture; simmer, uncovered, until the caponata has thickened and the flavors have melded, about 30 minutes. If the mixture becomes too dry, add a tablespoon or two of water at a time.
04
StepRemove bay leaf before serving.
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Dereck Boehm
Jun 30, 2025I've made caponata before, but this recipe is by far the best. The cocoa powder adds a depth of flavor that I've never experienced before. I'll definitely be making this again!
Patrick Mannfranecki
Jun 16, 2025This recipe is amazing! The combination of spices is so unique and delicious. I served it at a party, and everyone raved about it.
Thelma Reichel
May 29, 2025Easy to follow and the results were fantastic. I added a pinch of red pepper flakes for a little extra heat.