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    Home » Recipes

    Roasted Eggplant Caponata Recipe

    April 23, 2021 by Patti Estep Leave a Comment

    Jump to Recipe
    Bowl of roasted eggplant caponata on a plate with bread rounds
    Roasted eggplant caponata on a plate with bread rounds

    Try this tasty roasted eggplant caponata recipe for your next holiday gathering, picnic, or party. It's a great appetizer, party dip, or relish and is best made ahead so the flavors have time to meld giving you extra time for other prep on the day of the event.

    Roasted eggplant caponata surrounded by bread rounds

    I remember being served this delicious caponata appetizer at Michael Anthony's restaurant in Hilton Head Island. Ever since then I've been wanting to make something similar. Like many recipes, it can be adapted to suit your taste. I didn't include capers but I did include toasted pine nuts.

    Cube eggplant, chopped tomatoes and a few garlic cloves on a large baking sheet pan.

    How to Make Roasted Eggplant Caponata

    Eggplant is often fried for this recipe but I decided to roast it instead. I love the taste of roasted vegetables. So this recipe starts with eggplant, plum tomatoes, and garlic cloves roasted in the oven with salt and a drizzle of olive oil.

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    Roasted eggplant, chopped tomatoes and a few garlic cloves on a large baking pan.

    You only need to roast the vegetables for about 40 minutes in the oven.

    Sauted eggplant tomatoes, onions, celery and other items. A plastic slotted spoon pushes down on vegetables.

    Then when you combine it with the other sauteed ingredients on the stove you can mash them up a little with a spoon.

    How to Serve Caponata

    • Make sure the caponata comes to room temperature before serving. You can serve it cold but I think it tastes better on the warm side.
    • Slice up a baguette or these days you can easily find toasted bread or crostini already made at the store. Cracker would also work in a pinch.
    • I'm serving it as a dip but you can also use it as a condiment on sandwiches or as a relish for grilled fish.
    • It also tastes great over pasta, rice, or other grains.

    How Long Does it Last?

    This dish should last for several days in the refrigerator. Maybe up to 1 week. Hopefully you'll eat it all up before then.

    A bowl of eggplant caponata on a round wood board with slices bread rounds around the bowl.

    One of the best things about this one is that you really need to make it ahead so that all the flavors meld together. So you make it the day before leaving you extra time to do all the other things you need to do to get ready for the party. And yes, that also means that it tastes even better leftover.

    More Eggplant Recipes

    • Classic Middle Eastern Baba Ganoush
    • Grilled Eggplant Salad
    • Eggplant Lasagna
    Roasted eggplant caponata surrounded by bread rounds.
    Roasted eggplant caponata on a plate with bread rounds

    Roasted Eggplant Caponata Recipe

    This roasted eggplant caponata is a great flavorful appetizer served with rounds of bread or crackers that you can make ahead and enjoy leftover too.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Additional Time 2 hrs
    Total Time 2 hrs 50 mins
    Course Appetizers and Snacks
    Cuisine Italian
    Servings 4 cups
    Calories 137 kcal

    Ingredients
      

    • 2 eggplants peeled and cubed
    • 5 plum tomatoes sliced and roughly chopped
    • 4 cloves of garlic
    • 1/2 cup olive oil
    • 1/2 onion about 1 cup diced
    • 3 ribs of celery finely diced
    • 1/3 cup pitted green olives finely chopped about 8
    • 1/4 cup red wine vinegar
    • 1 tablespoon of honey
    • 1/2 teaspoon red pepper flakes
    • 1 tablespoon chopped fresh basil
    • 1/4 cup roasted pine nuts

    Instructions
     

    • Place the eggplant, tomatoes, and garlic on a large baking sheet. Drizzle with olive oil and add a sprinkle of salt all over.
    • Roast in a 400-degree oven for40 minutes.
    • Saute onion and celery with olive oil in a large pan until softened about 3-5 minutes.
    • Add the roasted eggplant, tomatoes, and garlic to the onions and celery pan. Continue to cook using a spoon to mash the eggplant into the other ingredients.
    • Next add vinegar, honey, olives, and red pepper flakes. Stir well and simmer for 3 or 4 minutes.
    • Remove from stove and add basil and roasted pine nuts.
    • Place the caponata into a bowl and cover and refrigerate for 2 or more hours to allow the flavors to meld together.
    • Serve with bread rounds or crackers.

    Nutrition

    Serving: 1gCalories: 137kcalCarbohydrates: 9gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 7mgSodium: 84mgFiber: 2gSugar: 4g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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