One-Pot Eggplant Caponata Recipe

Close-up view of eggplant caponata appetizer, a Sicilian-inspired dish with eggplant, tomatoes, olives, and capers.

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.

Course Appetizer

Cuisine Italian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 135kcal

Author Maria Vannelli RD

Ingredients

75 mL olive oil separated, 5 tablespoons
450–680 grams eggplant 1-1½ pounds, cubed
3 stalks celery cut into ½-inch, with leaves
225 grams onion yellow, diced, 1 medium
450 grams cherry tomatoes 1 pound or 4 plum tomatoes, chopped or halved
65 grams green olives about 10 pitted, chopped, about ⅓ cup
20 grams capers well rinsed, 2 tablespoons
12 grams sugar granulated, 1 tablespoon
60 mL red or white vinegar ¼ cup
6 grams basil fresh, chopped, 2 tablespoons
3 grams oregano leaves fresh, chopped,1 tablespoon
salt and pepper to taste

Instructions

Sauté the eggplant: In a large pot, heat 3 tablespoons (45 mL) olive oil over medium heat. Add cubed eggplant and sauté for about 6-8 minutes, until lightly browned and starting to soften. Remove from the pot and set aside.
Cook the celery: Add 1 tablespoon (15 mL) olive oil to the pot. Stir in chopped celery and sauté for about 5 minutes, until slightly tender.
Cook the onion: Add 1 tablespoon (15 mL) olive oil to the pot. Add the diced onion and cook for 5 minutes, until soft and translucent.
Add the tomatoes: Stir in halved cherry tomatoes (or chopped plum tomatoes) and cook for 3-5 minutes, until they release their juices.
Combine and cook: Return the eggplant to the pot. Stir everything together, cover, and cook gently for 15-20 minutes, until all vegetables are tender and flavors meld.
Finish the caponata: Remove from heat. Stir in chopped olives, capers, sugar, vinegar, and fresh herbs.
Taste and adjust for seasonings.
Serve: Let cool to room temperature or serve slightly warm. Great on crostini, as a side, or tossed with pasta.

Video

Notes

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.

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