The Best Eggplant Caponata Ever Recipe

Name: The Best Eggplant Caponata Ever
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Olive Oil; 2 stalks Celery, Chopped; 1 whole Carrot, Chopped; 1 whole Yellow Onion, Diced; 1- 1/2 teaspoon Kosher Salt; 3/4 teaspoons Black Pepper; 1/2 cups Golden Raisins; 10 whole Green Olives, Minced; 1 Tablespoon Capers; 1 whole Medium Eggplant, Large Dice; 1/4 teaspoons Chili Flakes; 1/2 teaspoons Cinnamon; 1/2 teaspoons Cocoa Powder; 1/4 teaspoons Thyme, Dried Ground; 1 Tablespoon Sugar; 3 Tablespoons Balsamic Vinegar; 2 cans Diced Tomatoes (14.5 Oz. Each); 1 can Tomato Paste, 6 Oz Size; 1/2 cups Pine Nuts; 4 whole Basil Leaves, For Garnish

Servings: persons

1/2 cups Olive Oil
2 stalks Celery, Chopped
1 whole Carrot, Chopped
1 whole Yellow Onion, Diced
1- 1/2 teaspoon Kosher Salt
3/4 teaspoons Black Pepper
1/2 cups Golden Raisins
10 whole Green Olives, Minced
1 Tablespoon Capers
1 whole Medium Eggplant, Large Dice
1/4 teaspoons Chili Flakes
1/2 teaspoons Cinnamon
1/2 teaspoons Cocoa Powder
1/4 teaspoons Thyme, Dried Ground
1 Tablespoon Sugar
3 Tablespoons Balsamic Vinegar
2 cans Diced Tomatoes (14.5 Oz. Each)
1 can Tomato Paste, 6 Oz Size
1/2 cups Pine Nuts
4 whole Basil Leaves, For Garnish

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1.
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In a medium pot (mine is 5 quart) over medium heat, heat your olive oil.
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2.
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Add the carrots, celery and onion.
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Sprinkle with about 1 teaspoon of Kosher salt and 1/2 teaspoon pepper, stir and saute the veggies for about 5 minutes.
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3.
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Add the raisins, olives, capers, eggplant and chili flakes.
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Sprinkle with about 1/2 teaspoon salt and saute for about another 5 minutes.
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Add the cinnamon, cocoa powder, thyme, sugar and balsamic vinegar and stir.
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5.
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Add the tomatoes and simmer until the eggplant is almost done, about 5 more minutes.
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Add the tomato paste and stir.
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Simmer for about 10 minutesthe veggies should be getting soft.
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Taste it and decide if it needs more salt or pepper.
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If so, add it to taste.
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9.
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Remove it from the heat and add the pine nuts.
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Allow the Caponata to cool to room temperature.
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10.
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Spoon over crostini (see note) and garnish with fresh basil chiffonade.
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*Crostini (plural for crostino in Italian) are small slices of bread that are usually toasted.
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I personally start with a nice French or Italian loaf, slice it 1/2 inch thick or so, brush it lightly with olive oil, sprinkle it with Kosher salt and pepper then bake it at 400 degrees F for around 10 minutes just keep checking them until theyre toasty on the outside and still soft on the inside.

598

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

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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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1/2 cups Olive Oil, 2 stalks Celery, Chopped, 1 whole Carrot, Chopped, 1 whole Yellow Onion, Diced, and more.

Yes, The Best Eggplant Caponata Ever 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!

The Best Eggplant Caponata Ever

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions