This homemade Italian caponata is packed with savory eggplant, healthy vegetables, and tangy olives along with a little extra heat.
A Versatile Italian Condiment
To be very honest, we had never heard of this dish until we moved to Brooklyn. Although caponata has the ability to stand on its own with its complex flavors, it also mixes well in a variety of other dishes. It’s savory, robust, and absolutely addicting!
Serving Suggestions:
We recommend putting it on a sandwich with vegan mozzarella, serving it over pasta, or using it as a topping on crispy bread for a twist on bruschetta. Alternatively, you can also enjoy it on its own as a flavorful side dish or even put it over greens for a unique salad. The possibilities are truly endless!
Get Ready for Caponata with a Kick!
The fresh veggies sit nicely in a tangy vinegar sauce only to be accented with the salty burst of capers and olives. Your taste buds have not had anything like this. If you like 75% of this ingredients on this list, then you will love this caponata recipe.
Caponata with a Kick
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 10 Servings 1x
- Category: Condiment
- Method: Sauté
- Cuisine: Italian
- Diet: Vegan
Description
- This homemade Italian caponata is packed with savory eggplant, healthy vegetables, and tangy olives along with a little extra heat.
Ingredients
- 1 Large Eggplant (Diced)
- 1 Tbsp Olive Oil
- 1 Large Beef-Steak Tomato (Diced)
- 2 Stalks Celery (Diced)
- 1 Onion (Diced)
- 8–10 Mini Sweet Peppers (or 1 Large Red Pepper)
- 1 Jalapeño (Optional)
- ½ Cup of Fresh Basil (Chopped)
- 6 Cloves Garlic (Minced)
- ¼ Cup Pine Nuts
- ¼ Cup Tomato Paste
- ¼ Cup Capers
- 1 Cup Kalamata Olives (Roughly Chopped)
Dry Herbs & Spices:
- ½ tsp. Oregano
- ½ tsp. Basil
- ½ tsp. Red Pepper (optional)
Sauce:
- 1 ¼ Cup Water
- 4–6 T. Red Wine Vinegar
- 2 T. Olive Oil
- ½ tsp Salt (or to Taste)
- ½ tsp Pepper (or to Taste)
Instructions
- Preheat oven to 400℉.
- Dice the eggplant into 1 inch cubes. Spread evenly on a baking sheet. Drizzle with 1 T. olive oil. Roast for approximately 15 minutes or until the eggplant is soft. Remove when done to cool.
- While the eggplant is roasting, chop the peppers and jalapeño, if using. Coarsely chop the celery, tomato, onion, and basil. Then, mince the garlic.
- In a deep skillet, add 1 T. oil over medium heat. Add the onion and red pepper flakes, if desired. Cook for about 5 minutes or until aromatic and slightly translucent. Add the celery and garlic. Cook for another 5 minutes. Next, add the peppers and cook for 4-6 minutes. If you notice the pan appearing dry, add ¼ cup of the water to help cook the peppers.
- Add the chopped tomato to the frying pan and simmer until the tomatoes begin to break down and it appears almost like a stew.
- Next, stir in the roasted eggplant, tomato paste, and a cup of water. Let simmer for about 3-4 minutes, or until some of the liquid has evaporated.
- Stir in the vinegar. Add the capers, olives, pine nuts, and fresh basil.
- Serve either hot or cold as a side or the main focus in a sandwich. The flavors will begin to incorporate as it sits, so feel free to make in advance.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Keywords: Spicy Caponata Recipe, Italian Caponata, Homemade Caponata Recipe
