Caponata Eggplant and Lots of Good Things
Elevate your appetizer game with this vibrant and savory Caponata Eggplant and Lots of Good Things recipe, a Sicilian-inspired medley of rich, bold flavors. This dish combines tender, golden-brown eggplant with a hearty mix of celery, red bell pepper, and onions, simmered together in a tangy tomato-based sauce infused with briny green olives, capers, and a touch of red wine vinegar for a perfect balance of sweet and sour. Finished with fresh basil for a burst of herbal freshness, this caponata is as versatile as it is delicious—serve it warm, at room temperature, or chilled. Ideal as a dip with crusty bread, a vibrant pasta topping, or an accompaniment to grilled fish or chicken, this recipe will become your go-to for Mediterranean-inspired meals. Ready in just an hour, this dish is a celebration of simple yet flavorful ingredients.
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Recipe Information
Ingredients
- 2 medium (about 1 lb each) Eggplant
- 5 tablespoons Olive oil
- 1 large, diced Yellow onion
- 3 chopped Celery stalks
- 1 large, diced Red bell pepper
- 1 14-ounce can Canned diced tomatoes
- 1 cup, pitted and sliced Green olives
- 2 tablespoons, rinsed and drained Capers
- 3 tablespoons Red wine vinegar
- 2 teaspoons Granulated sugar
- 1 handful, roughly chopped Fresh basil leaves
- 1 teaspoon, or to taste Salt
- 0.5 teaspoons, or to taste Black pepper
Instructions
Cut the eggplants into 1/2-inch cubes and place them in a colander with a generous sprinkle of salt. Let them sit for 20-30 minutes to draw out excess moisture and bitterness. Rinse the cubes in cold water and pat them dry with paper towels.
Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the eggplant cubes in batches (to avoid overcrowding), cooking until golden brown and tender, about 5-7 minutes per batch. Remove the eggplant and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet. Add the diced onion, celery, and red bell pepper. Sauté until the vegetables are softened, about 7-10 minutes.
Stir in the canned tomatoes, olives, and capers. Cook for 5 minutes, allowing the flavors to combine.
Return the cooked eggplant to the skillet and mix well. Stir in the red wine vinegar, granulated sugar, salt, and black pepper. Simmer the mixture gently for 15 minutes, stirring occasionally.
Just before serving, stir in the chopped fresh basil. Taste and adjust seasoning with additional salt or pepper as needed.
Serve warm, at room temperature, or chilled. Caponata pairs beautifully with crusty bread, pasta, or as a topping for grilled fish or chicken.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8953 mg | 389% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 62.1 g | 222% | |
| Total Sugars | 78.8 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 789 mg | 61% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5490 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
