40-Minute Eggplant Caponata (Vegetarian Appetizer) (2024)

We have been enjoying this homemade eggplant caponata recipe on repeat for months! A traditional Sicilian caponata is made with Italian eggplant or palermo eggplant, but we have an abundance of Japanese eggplant growing in the garden, pictured below.

What is eggplant caponata anyway? It’s a sweet and sour almost stew-like mix of diced eggplant, tomato, onion, and bell pepper that cooks on the stovetop. Depending on where you’re from and the specific recipe you’re following, you might see Sicilian caponata made with celery or almonds. And many times the eggplant is fried! But we’re using pine nuts (it’s how we’ve always eaten caponata), ditching the celery, and sticking with stove top cooking. It makes the dish a wee bit healthier, no?

No matter which version you try, the caponata recipe is likely flavored with garlic, salty, briny capers, golden raisins, a high quality aged balsamic vinegar, and the tiniest bit of sugar to help balance it all out. We add lots of fresh basil (traditional, for sure), but we also love the addition of fresh mint!

Here’s why we love this eggplant caponata recipe so much:

• Vegetarian and gluten-free! A great vegetarian and gf option that is not even remotely lacking in flavor!
• Appetizer or main meal! You can serve caponata with crostini as an easy appetizer or make it a meatless entree by increasing the serving size or even pairing it with a warm, creamy polenta!
• Inexpensive ingredients! Caponata is seriously humble. Nothing fancy or expensive here, just a combination of simple, high quality ingredients. Use a really nice balsamic vinegar, it makes all the difference!
• It’s better the next day! Just like a soup, stew, or pasta (trust us), caponata is often better the next day after the flavors have had a chance to meld together.

Expert Tips

• Make it in advance! Yes, this is a dream to meal prep. Not only does the caponata cook quickly, but it tastes better hours or days later. Make it today, serve it tomorrow!
• Cut the vegetables into similar sized pieces! This helps to ensure even cooking, particularly since the eggplant, onion, and pepper cook at the same time.
• Use high quality aged balsamic vinegar! It really has so much more depth of flavor than a more budget-friendly generic brand.
• Use fresh herbs! Do not replace fresh basil and mint with dried herbs, it will absolutely not produce the same flavor.

If you love all things eggplant, be sure to check out our cheesy Eggplant Rollatini — it is a perfect fall or winter comfort dish that can be made ahead and is freezer-friendly!

How Long Will Eggplant Caponata Keep?

You can store eggplant caponata in a sealed, airtight container in a refrigerator for up to 1 week. It’s a great make ahead meal, because the flavor gets better the longer it sits!

Can You Freeze Caponata?

Yes, when stored properly, caponata will keep in a freezer for up to 3 months. But we 100% prefer it fresh. You risk losing some of the texture of the eggplant when you freeze and then thaw the caponata. Somewhat mushy ingredients — especially those that retain water — don’t hold up the best when frozen.

How To Serve

We love to toss this with pasta or serve caponata simply over crostini, but you could also spoon this over grilled chicken, fish, or pork for a sweet and sour type of dish!

Making this in the fall or winter? Serve it over warm, creamy mushroom polenta.

Simple ingredients, but a seriously deep, bold flavor. This Eggplant Caponata recipe is an absolute must make! Please let us know if you try it by leaving a review and rating below!

And make sure to sign up for ournewsletterand follow along onInstagram,TikTok, YouTube, Pinterest, andFacebookfor moreWell Seasonedrecipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!