Eggplant Caponata
This Sicilian Eggplant Caponata recipe is a delicious sweet and sour appetizer that’s easy to make. Fresh eggplant is roasted, then simmered in a flavorful tomato-based sauce that’s loaded with olives, capers, onions and pine nuts.
Servings 12
Ingredients
- 1 ½ pound eggplant
- 15 ounce can fire roasted diced tomatoes, not drained
- ½ cup roasted red pepper, chopped
- ½ large yellow onion, diced
- ⅓ cup Castelvetrano olives, halved
- ⅓ cup golden raisins
- ⅓ cup red wine vinegar
- ⅓ cup white wine, I use Pinot Grigio
- 3 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh basil, chopped
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons pine nuts, toasted
- 2 tablespoons tomato paste
- 2 teaspoons honey
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 425°F.
- Cut your eggplant into small cubes and pour out onto a baking sheet that’s been sprayed with olive oil.
- Drizzle 3 tablespoons of the olive oil over the top, sprinkle with half the salt and toss to coat each piece. Roast for 25-30 minutes or until cooked through and slightly caramelized.
- While the eggplant is roasting, heat a large skillet to medium, add in the remaining 1 tablespoon of olive oil, diced onion, remaining salt and black pepper. Sauté for a few minutes until the onions are slightly caramelized, then add in the garlic.
- Allow the garlic to sauté for 30 seconds, making sure not to brown it.
- Pour in the white wine to deglaze the pain, then add in the fire roasted tomatoes with their juices, tomato paste, vinegar, capers, roasted red peppers, olives, raisins, honey and red pepper flakes.
- Stir to combine and simmer on medium-low for 10 minutes. Once the eggplant is done, add it to the skillet and gently toss to combine.
- Add in the fresh basil and toasted pine nuts, then serve with your favorite crackers or crostini brushed with olive oil and baked for 5 minutes at 425°F.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Eggplant Caponata
Amount per Serving
Calories
97
% Daily Value*
Fat
5
g
8
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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