Caponata ' Eggplant and Lots of Good Things!

Total Time
Prep 20 mins
Cook 30 mins

This I've been making for years and it 's never ever the same. This year I used balsamic vinegar and sundried tomatoes which brings the basic caponata up to date with our changing tastes. This if your are not familiar with this appetizer (relish) dip or spread it 's salty, sweet, tangy has lots of texture from celery, eggplant,onions, garlic, olive, capers, and pine nuts. This is very complex! Serve it on fresh Italian sliced bread or crackers or as a relish on a sandwich. You can even toss it into a small pasta to make a pasta salad. Check out Caponata Pasta Salad. In years gone buy I did can in boiling water bath for 10 minutes.I like to jar and give as gifts.

Ingredients Nutrition


  1. In a large hot pan heat oil and stir fry eggplant till golden brown about 10 minutes add celery, onions, garlic, and tomatoes cook till tender about 5 minutes.
  2. Add remaining ingredients and simmer for 15 minutes.
  3. Stirring occasionally!
  4. Jar or place in a sealed container and refrigerate over night.
  5. Serve cooled.
  6. Season with salt and pepper if needed.
Most Helpful

Thank you, Rita! Apologizing for not rating your recipe for several years. Every time I see eggplant in the market, I do a mental calculation of how many bags of it I have in my freezer. You see, I use it for a 'cooking" sauce for fish filets and chicken breasts. It freezes well. I've also used it with pasta as a salad. Even when on a diet, I figured how to make this without olive oil and the results are nearly the same when baked on mild fish or chicken. Really jazzes up a dish. Many ears ago I found the canned commercial variety which is really more like an appetizer spread and loved it. This recipe is much looser than the canned variety and thus more versatle. Love you for posting this recipe.

SmallTownGirl January 23, 2015

Oh sooo delicious! I used 1/4 cup of basil (it's coming outta my ears) & doubled the capers but left out the salt & sugar (my balsamic vinegar is very thick & syrupy). I did also add a twist or two of coarsely ground black pepper. This stuff is great! I am packing up a 1/2 pint to include in a summer garden bounty package for a friend - I know she;ll love it. Thank you Rita, this one is a keeper!

Buster's friend July 16, 2008

I am not sure why it has taken me so long to review this recipe. It is one that I make once to twice a year and can so that I have some when ever I want. This stuff is deeelicious! I like to serve it room temp on toasted baguette slices. Though it is just as good warm as a side dish or mixed into pasta. I do think it gets better and more complex with time. I usually do not use the sun dried tomatoes. I have a garden and use the eggplant and tomatoes from there. You won't miss the exclusion if you don't have any in your pantry! Thanks Rita for a family favorite!

MacChef November 08, 2007