How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Caponata (Cold Eggplant (Aubergine) Appetizer)?

You need 19 ingredients. The key ingredients include: 1 lb eggplant, cut into 1/2 inch cubes, 2 teaspoons coarse salt or 2 teaspoons kosher salt, 1 large red bell peppers or 1 large green bell pepper, seeded, cut into 1 inch pieces, 1 large yellow pepper, seeded, cut into 1 inch pieces, and more.

Is Caponata (Cold Eggplant (Aubergine) Appetizer) suitable as vegetarian?

Yes, Caponata (Cold Eggplant (Aubergine) Appetizer) falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Caponata (Cold Eggplant (Aubergine) Appetizer)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caponata (Cold Eggplant (Aubergine) Appetizer)

Name: Caponata (Cold Eggplant (Aubergine) Appetizer)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant, cut into 1/2 inch cubes; 2 teaspoons coarse salt or 2 teaspoons kosher salt; 1 large red bell peppers or 1 large green bell pepper, seeded, cut into 1 inch pieces; 1 large yellow pepper, seeded, cut into 1 inch pieces; 1/2 cup coarsely chopped onion; 1/4 cup coarsely chopped celery; 1/4 cup olive oil; 1 (1 lb) can Italian plum tomato, drained and seeded; 2 tablespoons tomato paste; 2 tablespoons pignolis, I throw in a few extra or 2 tablespoons pine nuts; 1 tablespoon sugar; 2 medium zucchini, cut into 1/4 inch slices; 2 tablespoons capers, drained; 2 tablespoons white vinegar; 6 large green olives, pitted and sliced; 1 fresh bay leaves or 1 dried bay leaf; 1/8 teaspoon fresh ground black pepper; 1 cup white raisins; 1 cup sliced mushrooms

Try this homemade Caponata (Cold Eggplant (Aubergine) Appetizer) recipe the whole family will love. Made with eggplant, salt, red bell peppers and yello…

This Caponata (Cold Eggplant (Aubergine) Appetizer) relies on simple, everyday ingredients such as coarsely chopped onion, coarsely chopped celery, olive oil and tomato paste. It comes together quickly and makes 4 servings, at about 283 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Caponata (Cold Eggplant (Aubergine) Appetizer)

Tips for the best results

Variations & substitutions

My Personal Notes

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