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Eggplant Caponata
Eggplant caponata is a classic Italian appetizer that balances savory, sweet, and tangy flavors. Tender chunks of eggplant simmer with tomatoes, celery, and onions until rich and thick. Briny capers, ripe olives, and a splash of red wine vinegar give the dish its signature bright punch. It is incredibly versatile and tastes wonderful served warm or at room temperature alongside crusty baguettes.
Ingredients
- 1 large eggplant, peeled and chopped
- 1 / 4 cup plus 2 tablespoons olive oil, divided
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 2 cans (14 1 / 2 ounces each) diced tomatoes, undrained
- 1 / 3 cup chopped ripe olives
- 1 / 4 cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons capers, drained
- 1 / 2 teaspoon salt
- 1 / 2 teaspoon pepper
Instructions
- 1Heat one-quarter cup of the olive oil in a Dutch oven and cook the chopped eggplant until tender. Transfer the eggplant to a bowl and set it aside, then cook the onions and celery in the remaining two tablespoons of olive oil until soft.
- 2Pour the undrained diced tomatoes into the pot and return the cooked eggplant to the mixture. Bring everything to a boil, lower the heat, and simmer uncovered for 15 minutes.
- 3Stir in the chopped olives, red wine vinegar, sugar, capers, salt, and black pepper. Bring the pot back to a boil, then reduce the heat and simmer uncovered for 20 minutes until the mixture thickens.
- 4Store fresh eggplants in the refrigerator for up to five days before preparing the dish, ensuring you select ones with smooth skin and no soft spots.
- 5Peel the large eggplant completely before chopping to remove any bitter skin, though you can skip peeling if substituting with smaller, younger eggplants.