Eggplant Caponata Recipe

This vibrant Eggplant Caponata recipe is a quick and easy Mediterranean delight! Inspired by a holiday party, this roasted vegetable dish features tender eggplant, juicy tomatoes, and briny olives, all bathed in fragrant olive oil. Perfect as a side dish or light meal, this recipe is easily adaptable to your taste – experiment with different olives for a unique flavor profile each time! Get ready to savor the sun-drenched flavors of Italy in under an hour.

Prep Time 15 mins
Cook Time 45 mins
Calories 100.7 kcal
Protein 3g
Rating 1.5 (2 Reviews)
Eggplant Caponata 41

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Eggplant Caponata

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How to Make Eggplant Caponata

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine 1 large eggplant (cubed), 1 pint cherry or grape tomatoes (halved), ½ cup Kalamata olives (pitted and halved), ¼ cup extra virgin olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
  3. Gently toss to coat all vegetables evenly.
  4. Transfer the mixture to a glass oven-safe baking dish.
  5. Roast for 35-45 minutes, or until the eggplant is tender and slightly caramelized, stirring halfway through.
  6. Let cool slightly before serving. Garnish with fresh basil (optional).

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

14g

Fat

5g

Carbs

2g