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Home » Appetizers » Eggplant Caponata-A Roasted Version!

Eggplant Caponata-A Roasted Version!

June 9, 2018 , Updated September 4, 2019 Maria 26 Comments

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Eggplant caponata on a toasted baguette on a wooden board.

This recipe for Eggplant Caponata is a delicious, non-traditional Italian appetizer made with roasted eggplant, olive oil, honey, balsamic vinegar, pine nuts and capers. This baked Eggplant appetizer provides a different take on the Sicilian classic -simultaneously sweet and sour, with just one bite, you’re hooked!

A small round dish of roasted eggplant caponata can be seen in the background; in the foreground, the caponata is placed on a toasted baguette.
Eggplant Caponata

Consider for a moment the versatility of the eggplant.

Grilled, roasted, broiled, baked, stir-fried, stewed, stuffed, fried, or even pureed; there’s a reason why the eggplant is so widely used in Asian, Middle Eastern and Mediterranean cuisines. I am positive that as far as Italian cuisine is concerned, one of the most popular eggplant dishes is melanzane alla parmigiana or eggplant Parmesan. I’ll be sure to post my mom’s recipe soon.

But for now, I’d like to sing the praises of this Baked Eggplant Caponata which is simultaneously sweet and savory and makes one of the best eggplant appetizers I know! Not to mention that it is also delicious snuggled into sandwiches!

Truth be told, if I had to choose between having one main dish or just grazing my way through a few appetizers, I would definitely choose appetizers.

Eggplant caponata in a small round ceramic dish.

Simple and tasty appetizers like these Italian Marinated Mushrooms, Orange Marinated Olives, Roasted Bell Pepper Goat Cheese Bites and the ever popular Tomato Basil Bruschetta (which includes my tips and tricks) are truly crowd pleasers whether serving them as appetizers or part of your cheeseboard.

Oh, I almost forgot to include my Lupini!

In fact, I have gathered all of my favorite Italian Appetizers in one article. Be sure to check it out.

This easy caponata recipe is definitely one that I will be adding to my repertoire of vegetarian appetizers.

Why love this Eggplant Caponata recipe?

  • It makes the perfect appetizer when served with toasted bread and/or crackers;
  • It can be made ahead of time -it actually tastes better after 24 hours;
  • It is cheaper and healthier than any commercial brand;
  • It can be frozen for up to a year;
  • It is versatile enough to be used in burgers, sandwiches, as a pasta topping, as a vegetable side with grilled meats or chicken.

There are very few Italian eggplant recipes that can easily elicit an OMG feeling from the very first bite. One such recipe is this roasted eggplant caponata and you won’t believe how easy it is to make!

Eggplant caponata on a slice of crispy baguette.

HOW TO MAKE EGGPLANT CAPONATA :

The first thing we need to do is to thoroughly rinse and dry the eggplant. Then, with a very sharp knife, remove both ends.

A collage of pictures demonstrating how to thinly slice the eggplant.

With the help of a vegetable peeler, begin to peel the eggplant lengthwise. Once the outer peel has been removed, cut lengthwise and then into 1/4 ” thick strips.

Place the eggplant strips in a bowl and toss with about one teaspoon of salt. Transfer to a colander set over the bowl and allow to sit for about one hour.

Meanwhile, whisk together the olive oil, honey and balsamic vinegar. Mix in the capers and pine nuts and set aside.

When the eggplant is ready, gently squeeze the eggplant to remove the excess liquid. Combine the eggplant with the mixture and place in a baking dish. Cover and bake for about 45-60 minutes in a 350° F oven. This mixture should be stirred every 10 minutes or so.  Once the eggplant have softened, remove the cover and continue to bake for about 15 minutes, this will allow a little browning. You will notice that this eggplant caponata cooks down almost to a compote consistency.

The golden brown color of eggplant caponata as it continues to bake.

Once the roasting is complete, remove from the oven and allow to cool down completely. Although it can be used immediately, the flavors intensify if allowed an overnight stay in the fridge.

In fact, the longer this caponata sits the better the taste.

See, I told you that this was easy. As I mentioned, it’s just perfect on a toasted baguette, on pasta, in a sandwich or snuggled in a Homemade Piadina… I’ve also eaten it alongside grilled fish. Versatility and simplicity at its best!

Healthy Appetizers we love:

  • Marinated Mozzarella Balls
  • Tomato Mozzarella Salad
  • Roasted Bell Peppers
  • Seafood Salad

An overhead shot of eggplant caponata in a round dish, surrounded by sliced crispy baguette and scattered pine nuts.

Origins of the recipe for Eggplant Caponata:

You might be wondering, who is Lina? Well, Lina is my beautiful little sister. I cannot even begin to sing her praises. Suffice to say that I have nothing but respect and total admiration for this wonderful person who happens to be my sister…how lucky am I?

We recently had a little family get-together at my sister’s house. And as usual, everything my sister made was out of this world. Did I mention that she is a professional chef and has her own restaurant? My mom’s passion for cooking and baking had such a positive effect on her kids! (Yes, that includes my brother who is a great “home” chef. Blink twice if you’re being held captive, you say. 😉 )

Okay, enough family business and back to the real business of food. As I was saying, I tasted this Eggplant Caponata at our recent get-together and I thought this was such an amazing recipe that I just had to share it with all of you. By the way, if you are looking for the classic Sicilian caponata with tomatoes and celery, head on over to The Petite Cook.

The funny thing about my sister’s recipe is that even if you don’t like eggplants, you will absolutely love this sweet and sour caponata recipe. You absolutely need to try this guaranteed crowd-pleaser!  Enjoy 🙂

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria 

★★★★★ 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!

An overhead shot of roasted eggplant caponata in a round ceramic dish surrounded by crispy baguette slices.

An overhead shot of eggplant caponata in a round dish, surrounded by sliced crispy baguette and scattered pine nuts.

Eggplant Caponata

This recipe for Eggplant Caponata is a delicious, non-traditional Italian appetizer made with roasted eggplant, olive oil, honey, balsamic vinegar, pine nuts and capers. Lina's Baked Eggplant Caponata provides a different take on the Sicilian classic -simultaneously sweet and sour; with just one bite, you're hooked!
5 from 6 votes
Print Pin Rate
Course: Appetizer
Cuisine: Italian
Prep Time: 1 hour 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 30 minutes
Servings: 32 tablespoons
Calories: 32kcal
Author: Maria Vannelli RD

Ingredients

  • 1 medium-large eggplant
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1/4 cup balsamic vinegar
  • 1 tablespoon capers well rinsed
  • 2 tablespoons pine nuts
  • salt and pepper to taste

Instructions

  • Remove outer peel from eggplant.
  • Cut lengthwise and then cut into strips. (about 1/4" strips)
  • Sprinkle eggplant strips with salt. Toss together.
  • Transfer to colander set over a large bowl and let drain for about 1 hour.
  • In the meanwhile, whisk together equal parts of olive oil, honey and balsamic vinegar.
  • Add capers and pine nuts and set aside.
  • Try to squeeze as much as the liquid as possible from the eggplant.
  • In a baking dish combine the eggplant and the mixture.
  • Cover dish and bake at 350 ° F for about 45-60 minutes or until the eggplant is soft (stir mixture every 10 minutes or so).
  • Remove cover and continue to bake for approximately 15-20 minutes.
  • Salt and pepper to taste.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

The recipe will make about 2 cups of caponata.
Can be eaten as an appetizer on a toasted slice of baguette. It's great on pasta, in a sandwich or wrap... or even alongside a steak.
Feel free to add garlic, olives, even cherry tomatoes...make it your own and enjoy, like my sister did!
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
 

Nutrition

Serving: 2tablespoons | Calories: 32kcal | Carbohydrates: 3g | Fat: 2g | Sodium: 80mg | Potassium: 40mg | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.1mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

This post was originally published on June 28, 2015 and republished on June 9, 2018 with updated content and photos.

 

 

Appetizers, Condiments and Sauces

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. lou says

    August 20, 2020 at 11:19

    how long can I store this recipe in the fridge or tabletop, can it be frozen

    Reply
    • Maria says

      August 26, 2020 at 18:22

      Thanks for your interest Lou. It can be stored for up to 5 days in the fridge. Yes, it can be frozen for up to 3 months and still taste great.

      Reply
  2. Riccardo says

    July 31, 2019 at 10:23

    This looks amazing and a lot healthier than its fried alternative!

    🙂 I’ve got to try this!

    Reply
    • Maria says

      July 31, 2019 at 19:05

      Thanks so much Riccardo! Enjoy!

      Reply
      • Thomas Franzino says

        August 31, 2019 at 09:09

        I have been roasting the cubed eggplant with skin for years. I then simmer the caponata until the skin is tender. I make it often as my Sicilian mother did.

      • Maria says

        August 31, 2019 at 23:31

        Sounds delicious Thomas! Thanks so much for taking the time to share!

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Hello and Welcome to She Loves Biscotti!
I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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