Roasted Eggplant Caponata Recipe

Name: Roasted Eggplant Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (1 1/2 pounds); Good olive oil; 4 ounces jarred roasted red peppers, chopped; 1/2 cup large green olives, pitted and chopped; 1 cup chopped yellow onion; 1/8 teaspoon crushed red pepper flakes; 1 tablespoon minced garlic (3 cloves); 3 tablespoons minced parsley; 2 tablespoons pine nuts, toasted; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons drained capers; 2 tablespoons tomato paste; 1 tablespoon red wine vinegar; 2 teaspoons kosher salt; 1 1/2 teaspoons freshly ground black pepper; Toasted pita triangles, for serving

Servings: persons

1 large eggplant (1 1/2 pounds)
Good olive oil
4 ounces jarred roasted red peppers, chopped
1/2 cup large green olives, pitted and chopped
1 cup chopped yellow onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon minced garlic (3 cloves)
3 tablespoons minced parsley
2 tablespoons pine nuts, toasted
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Toasted pita triangles, for serving

1
Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
2
Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil.
3
Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife.
4
Set aside to cool.
5
Halve the eggplant, peel, and discard the skin.
6
Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped.
7
Pour into a mixing bowl.
8
Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan.
9
Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned.
10
Add the garlic, cook for 1 minute, and add to the eggplant mixture.
11
Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix.
12
Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop.
13
Taste for seasonings and serve at room temperature with toasted pita triangles.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

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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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 large eggplant (1 1/2 pounds), Good olive oil, 4 ounces jarred roasted red peppers, chopped, 1/2 cup large green olives, pitted and chopped, and more.

Yes, Roasted Eggplant Caponata falls under the Vegetarian category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Roasted Eggplant Caponata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions