One-Pot Eggplant Caponata Recipe

This healthy Sicilian-inspired eggplant caponata recipe is made in one pot with eggplant, cherry tomatoes, olives, and capers. A lighter, no-fry variation full of Mediterranean flavor.

Whenever I need a simple summer appetizer when entertaining family or friends, this Sicilian-inspired eggplant caponata is my go-to. It’s sweet, savory, and comes together in one pot with some of my favorite seasonal vegetables.

Every summer, between my garden and the farmers’ market, I always end up with more eggplant and tomatoes than I can use.

That’s when I turn to this Italian caponata eggplant.

It comes together in under an hour, and the flavor only improves the next day—making it an ideal make-ahead dish for entertaining.

Traditionally, Sicilian caponata involves frying the eggplant, but this lighter, no-fry version keeps all the delicious sweet-and-sour flavor (known in Italy as agrodolce) without the extra oil.

It’s simple, healthy, and full of Mediterranean flavor. Serve it warm or at room temperature with focaccia, spoon it over grilled fish, or pile it high on crostini for a crowd-pleasing summer appetizer.

And before we dive in, don’t miss my sister’s chef-created eggplant appetizer recipe, another delicious way to enjoy this summer vegetable.

Let’s get started!

Jump to:

• Prep and Cook Time
• Ingredients
• How to Make Caponata
• Tips
• How to Serve Eggplant Caponata
• FAQ
• More Eggplant Recipes You’ll Love
• Recipe Origins
• Recipe

Prep and Cook Time

• Active prep time: 10–15 minutes (chopping vegetables and herbs — you can do much of this while the eggplant and tomatoes are cooking)
• Cooking time: 35–45 minutes (sautéing and simmering the vegetables)
• Total time: 45–60 minutes

Ingredients

• Eggplant, cubed: Any variety works, but smaller, thin-skinned types (like Italian or Japanese) are naturally sweeter and more tender. If using a large globe eggplant, peel if the skin feels tough and cut into smaller cubes so it cooks evenly.
• Olive oil: Use a good extra virgin olive oil for the best flavor; it’s the base that ties everything together.
• Celery, chopped: Adds a subtle crunch and freshness that balances the richness of the eggplant.
• Onion, diced: A classic flavor base; it softens and sweetens as it cooks.
• Cherry tomatoes or plum tomatoes, halved or chopped: Fresh, juicy tomatoes bring brightness and body to the sauce. In the summer, I love using cherry tomatoes straight from the garden, but in the winter, I’ve also had excellent results with frozen tomatoes — a great way to enjoy caponata year-round.
• Green olives, chopped: Choose firm, briny olives (like Castelvetrano) for that signature Sicilian bite.
• Capers: Salty and tangy, they add a punch of flavor that makes caponata so distinctive.
• Sugar: Just a touch to balance the vinegar and create the traditional agrodolce (sweet-and-sour) flavor.
• Vinegar: Red wine vinegar is classic, but white wine vinegar works too; it gives the dish its bright tang.
• Fresh herbs (oregano and basil), chopped: Stirred in at the end for a burst of freshness.
• Salt and pepper: Bring all the flavors together.

How to Make Caponata

• Let’s start with the eggplant: Heat 3 tablespoons (45 mL) of olive oil in a large pot over medium heat. Add your 1–1½ pounds (450–680 g) of cubed Italian eggplant and sauté, stirring occasionally, for about 6-8 minutes until the pieces are lightly browned and starting to soften. Once done, scoop them out and set aside for a bit.
• Next, the celery: To the same pot, add 1 tablespoon (15 mL) of olive oil. Add your 3 stalks (6 oz / 170 g) of celery, chopped into ½-inch pieces, and let them cook for 5 minutes or so, just until they start to soften.
• Onion time: Add 1 medium onion (about 8 oz / 225 g), diced, along with another 1 tablespoon (15 mL) of olive oil. Cook for 5 minutes until it’s soft and translucent — the kitchen will already smell amazing!
• Tomatoes join the party: Stir in 1 pound (450 g) of halved cherry tomatoes (or 4 chopped plum tomatoes). Let them cook for 3-5 minutes, until they release their juices and start to form a saucy base.
• Bring back the eggplant: Return your sautéed eggplant to the pot. Give everything a gentle stir, cover, and let it cook on low for 15–20 minutes until all the vegetables are tender and the flavors mingle beautifully.
• Finishing touches: Remove the pot from the heat. Stir in 65 g (about 10) chopped green olives, 2 tablespoons (20 g) capers, 1 tablespoon (12 g) sugar, and ¼ cup (60 mL) vinegar. Then sprinkle in 1 tablespoon (3 g) chopped oregano and 2 tablespoons (6 g) chopped basil.
• Taste and season with salt and pepper.

This caponata is wonderful at room temperature or slightly warm. Spread it on crostini, serve as a side, or toss with pasta. And don’t worry — it actually tastes even better the next day once all the flavors have melded.

Tips

• Choose the right eggplant: Look for small to medium Italian eggplants with smooth, shiny skin. They tend to have fewer seeds and a sweeter flavor.
• Use good olive oil: Since the oil carries a lot of the flavor here, choose a fruity extra-virgin olive oil if you can.
• Cut evenly: Keep your eggplant, celery, and onion pieces uniform in size so they cook evenly and blend together nicely.
• Don’t skip the simmer: Let the caponata simmer gently so the flavors meld together. It should be soft and jammy, not watery.
• Adjust sweetness and acidity: The balance of sugar and vinegar is key in caponata. Start with the amounts listed, then adjust to taste — some prefer it more tangy, others a touch sweeter.
• Don’t skip the rest time: Caponata tastes best after it has cooled and rested for a few hours, or even overnight in the fridge. This gives the flavors time to meld together.
• Make ahead: Caponata keeps well in the refrigerator for up to 5 days. In fact, the flavor improves after the first day.

How to Serve Eggplant Caponata

• As an antipasto: Serve at room temperature with crostini or this Italian focaccia recipe. 
• In sandwiches: Spoon it into an Italian panini bread with cheese and/or salumi.
• With grilled meats or fish: Caponata pairs beautifully with grilled chicken, pork, or a simple piece of fish.
• As a pasta topping: Toss a few spoonfuls with cooked pasta for a quick and light vegetarian meal.
• Part of a buffet: Include it on an antipasto platter with cheeses, cured meats, and marinated vegetables.

FAQ

More Eggplant Recipes You’ll Love

 

Recipe Origins

This appetizer recipe is inspired by the classic Sicilian eggplant caponata but made a little lighter.

Even as a retired dietitian, I’m always looking for ways to create healthier versions of traditional dishes without losing their essence. Instead of frying and/or salting the eggplant, I use a gentler cooking method that keeps the dish vibrant and full of flavor.

Another reason this version came about is simple: I always have an abundance of cherry tomatoes! Using them here not only adds freshness and color, but it also makes this caponata a perfect late-summer dish when eggplants and tomatoes are at their peak.

This lighter version stays true to the spirit of Sicilian caponata — a dish meant for sharing, savoring, and celebrating the beauty of seasonal vegetables. Enjoy! 

★★★★★ If you have made this Eggplant Caponata recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

 

Recipe