Eggplant Aubergine Caponata

Eggplant Aubergine Caponata is a vibrant and flavorful Sicilian-inspired dish that combines tender cubes of sautéed eggplant with a medley of bold, tangy ingredients like briny green olives, capers, and red wine vinegar. Infused with the sweetness of caramelized onions, celery, and red bell peppers, and balanced with a rich tomato base, this vegetarian recipe is a versatile crowd-pleaser that can be served warm, at room temperature, or chilled. Perfect as a stand-alone side dish, a zesty appetizer on crusty bread, or even as a topping for grilled proteins, this 40-minute recipe highlights Mediterranean flavors in every bite. Quick to prepare and packed with vibrant ingredients, Eggplant Caponata is as healthy as it is delicious—great for weeknight dinners or entertaining guests.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Eggplant (aubergine)
• 6 tablespoons Olive oil
• 1 medium Yellow onion
• 2 Celery stalk
• 1 large Red bell pepper
• 3 Garlic cloves
• 400 grams Canned diced tomatoes
• 1 cup Pitted green olives
• 2 tablespoons Capers (rinsed and drained)
• 2 tablespoons Red wine vinegar
• 1 tablespoon Sugar
• 2 tablespoons Fresh basil leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Cut the eggplants into 1-inch cubes. Sprinkle lightly with salt and set them in a colander for 20 minutes to draw out excess moisture. Rinse and pat dry with a clean kitchen towel.

Step 2

Heat 4 tablespoons of olive oil in a large skillet or saucepan over medium heat. Add the cubed eggplant and sauté until golden brown and tender, about 10 minutes. Remove the eggplant and set aside.

Step 3

In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the diced onion, chopped celery, and diced red bell pepper over medium heat until soft, about 5 minutes.

Step 4

Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.

Step 5

Stir in the canned diced tomatoes, olives, capers, red wine vinegar, and sugar. Mix well to combine.

Step 6

Return the sautéed eggplant to the skillet. Season with salt and black pepper. Simmer the mixture over low heat for 20 minutes, stirring occasionally, to allow all the flavors to meld together.

Step 7

Remove the caponata from the heat. Stir in the fresh basil leaves, chopped.

Step 8

Serve the caponata warm, at room temperature, or chilled as a side dish, appetizer, or as a topping for toasted bread. Enjoy!

Nutrition Facts

Serving size	1633.8 grams (1633.8g)

Amount per serving	% Daily Value*
Calories	1454

Total Fat 116.20g	149%
Saturated Fat 18.90g	95%
Polyunsaturated Fat 11.40g
Cholesterol 8mg	3%
Sodium 5032mg	219%
Total Carbohydrate 91.40g	33%
Dietary Fiber 37.00g	132%
Total Sugars 56.60g
Protein 13.60g	27%

Vitamin D 0IU	0%
Calcium 265mg	20%
Iron 6mg	33%
Potassium 2910mg	62%

*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.

Source of Calories

Fat: 71.3%

Protein: 3.7%

Carbs: 24.9%