Eggplant caponata is a Sicilian vegetable stew balancing sweet raisins, briny capers, and tangy sherry vinegar with silky roasted eggplant and tomatoes. It's served warm, at room temperature, or chilled—making it ideal for make-ahead entertaining.
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Preheat the oven to 400°F. Toss the eggplant cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and golden.
While the eggplant roasts, place the golden raisins in a small bowl with the sherry vinegar and capers. Let soak so the raisins plump up.
Heat olive oil in a large skillet over medium heat. Add the celery and onion and sauté until softened, about 5–7 minutes.
Add the garlic and red bell peppers and cook for another 3–5 minutes, until the peppers are tender.
Stir in the tomatoes and tomato paste. Cook for 8–10 minutes, until the tomatoes break down into a sauce.
Add the roasted eggplant, the raisin-caper-vinegar mixture, and the cane sugar to the skillet. Stir to combine and cook for another 5 minutes.
Stir in the fresh parsley and season to taste with salt and pepper.
Serve warm, at room temperature, or chilled, garnished with fresh basil. Serve on crostini or as part of a mezze platter.
Store caponata covered in the refrigerator for up to 3 days. Serve chilled or reheat gently on the stovetop over low heat, stirring occasionally.
Yes. Caponata tastes better the next day as flavors meld. Make it up to 3 days ahead, store covered in the refrigerator, and serve chilled or reheated gently.
No. Leave the skin on for texture and nutrients. Just cut into 1-inch cubes, toss with olive oil, salt, and pepper, then roast at 400°F for 25–30 minutes.
Red wine vinegar is sharper; use the same amount but taste and adjust. Balsamic vinegar works too but adds sweetness, so reduce the cane sugar to ½ teaspoon.
Regular raisins, currants, or chopped dried apricots work. Soak them in the sherry vinegar the same way so they plump up.
Yes, it's naturally vegan. Use extra-virgin olive oil throughout and serve on vegan crostini or with hummus.
