Summery Caponata

Caponata is a classic Sicilian dish made from eggplant, tomatoes, olives, and capers. It cooks down into a rich, slightly sweet and tangy vegetable mixture that’s great on toast, served with grilled proteins, or enjoyed on its own. While it’s especially good with peak-season produce, it works year-round for a punch of flavor.

This version sticks to the essentials: bold garlic, ripe tomatoes, and tender eggplant with just enough sweetness and acidity for balance.

Ingredients

• Eggplant – You need about 4 cups of diced eggplant, leave the skins on.
• Salt – You’re going to sweat the eggplant. That means to remove the excess water from the eggplant, but don’t worry, your dish won’t be too salty.
• Olive oil – You can use any kind of olive oil.
• Red onion – You can also use regular cooking onions. I wouldn’t use sweet onions as they’ll add even more sweetness to the dish.
• Celery stalks -You can use celery leaves too, there’s so much flavor in them.
• Red bell pepper – You can also use a yellow or orange bell pepper. The color doesn’t really matter.
• Garlic cloves – Fresh garlic is a must! You need the punchy garlic flavor to enhance all the veggies and jarlic just doesn’t have the same flavor.
• Ripe tomatoes – Any kind of tomato will work. Just gently squeeze out the seeds after cutting it in half. This remove a lot of excess water.
• Capers – Don’t even think about skipping the capers. They’re essential to this dish! If you like olives,  you’ll like capers.
• Pitted green olives – Just chop them coarsely. You can also use black olives. I’ve made this recipe with both and it’s delish.
• Red wine vinegar
• Sugar – You can skip the sugar.
• Salt and freshly ground black pepper
• Fresh basil or parsley – For garnish.

How To Make Summery Caponata

1. Toss the diced eggplant with salt and place in a colander. Let it rest for 30 minutes to pull out moisture. Rinse quickly, then pat dry thoroughly with paper towels or a clean kitchen towel.
2. Heat olive oil in a large skillet over medium heat. Add eggplant and sauté for 8–10 minutes, until tender and browned. Remove and set aside.
3. Add onion, celery, and bell pepper. Sauté for about 5 minutes until softened.
4. Stir in the garlic and cook for 1 more minute, just until fragrant.
5. Add the chopped tomatoes and simmer for 8–10 minutes until the mixture reduces and thickens slightly.
6. Mix in the capers, olives, vinegar, and sugar. Let it simmer for 5 minutes.
7. Return the cooked eggplant to the pan. Stir gently and cook for another 10 minutes to let the flavors come together.
8. Add salt and pepper to taste.
9. Let the dish cool to room temperature.
10. Serve warm, chilled, or at room temp. Garnish with chopped parsley or basil.

Step-by-step process

Chef Jenn’s Tips

• Salting the eggplant first improves its texture and prevents sogginess.
• If your tomatoes are extra juicy, extend the simmering time so the sauce thickens.
• The flavor deepens after resting, so it’s even better the next day.
• Add a splash of balsamic for a richer taste.

Recommended

Serving Suggestions

Caponata is great spooned over toasted bread, served with grilled fish or chicken, or tossed into pasta. It’s also a solid addition to any appetizer board or picnic spread.

Storage

Refrigerate in an airtight container for up to 5 days. The flavor improves overnight. You can also freeze it for up to 1 month. Thaw in the fridge and bring to room temperature before serving.