Spicy Eggplant Caponata Recipe

Name: Spicy Eggplant Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants, diced small; 1/2 cup extra virgin olive oil; 2 medium red peppers, diced small; 1 medium red onion, diced small; 4 arge cloves garlic, thinly sliced; 1 cup crushed tomatoes, from can; 1/2 cup balsamic vinegar; 1/2 cup cup red wine vinegar; 6 1/2 tablespoons honey; 1/2 cup fresh basil, roughly chopped; 1/2 cup fresh parsley, roughly chopped

Servings: persons

2 large eggplants, diced small
1/2 cup extra virgin olive oil
2 medium red peppers, diced small
1 medium red onion, diced small
4 arge cloves garlic, thinly sliced
1 cup crushed tomatoes, from can
1/2 cup balsamic vinegar
1/2 cup cup red wine vinegar
6 1/2 tablespoons honey
1/2 cup fresh basil, roughly chopped
1/2 cup fresh parsley, roughly chopped

1
["In a saute pan, sear the eggplant until almost burnt over medium-high heat, seasoning with salt and pepper as you go. Use olive oil, but very little of it- pan should be almost dry. Work in batches, transferring the seared eggplant to big bowl.", "When all the eggplant is seared and removed from the pan, add the olive oil, peppers, onions and garlic and reduce the heat to medium-low. Sweat the peppers and onions until soft (8-10 minutes).
2
While onions, pepper, and garlic are cooking, combine the tomatoes, vinegars, honey and chili flakes in a pot. Reduce by half.", "Add the seared eggplant back into the saute pan with the peppers and onions. Cook gently until the eggplant is cooked through, then add the reduced liquid. Cook approximately 5 more minutes until the liquid is thickened. Taste and adjust seasoning if necessary.", "Remove pan from the heat and transfer caponata to a large serving bowl. Allow to cool to room temperature. Fold in the basil and parsley leaves, then enjoy!."]

560

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 2 large eggplants, diced small, 1/2 cup extra virgin olive oil, 2 medium red peppers, diced small, 1 medium red onion, diced small, and more.

Yes, Spicy 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!

Spicy Eggplant Caponata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions