Think you don’t like eggplant? This tangy relish will change your mind. Try it with pita chips, on pasta, over a frittata, or eaten with a spoon!
One of my favorite fall vegetables is the often-misunderstood eggplant.
I didn’t grow up eating eggplant, and many people haven’t either. When I worked as a Healthy Eating Coach, clients frequently declared they disliked eggplant — sometimes without ever having tried it. In cooking classes I taught, I always included an eggplant dish to help broaden tastes and show its versatility.
In vegetable-focused classes we prepared stuffed eggplant. In French lessons we made ratatouille. For Mediterranean appetizers we roasted chickpeas, shredded cabbage for Greek-style slaw, and made this sweet-and-sour vegetable relish: Caponata. The result? Most people discover they like eggplant after all.
Mediterranean Cooking
Caponata is a classic Sicilian dish that celebrates Mediterranean flavors. It combines eggplant with bell peppers, onion, garlic, olives, and capers for a bright, balanced relish. Each ingredient contributes to the final flavor, so try not to omit anything. Use a good-quality red wine vinegar with deep color for the best tang. This recipe yields about 4 cups, but it can be halved by using a smaller eggplant and pot.
Roast the Eggplant First
Roasting the eggplant before assembling the Caponata makes the flesh tender and flavorful. There’s no need to peel it — the skin softens during cooking. To roast:
Preheat the oven to 450°F (230°C). Wash and trim the eggplant, cut it in half lengthwise and score the cut side. Place the halves cut-side down on greased foil and bake for about 20 minutes, until soft.
- 1 large eggplant, roasted and chopped
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 red bell peppers, chopped
- ½ teaspoon salt
- 1 (14 ounce) can chopped tomatoes
- 3 tablespoons capers, rinsed and drained
- 3 tablespoons chopped Kalamata olives
- 2 tablespoons sugar
- 3 tablespoons red wine vinegar
- Heat 1 tablespoon olive oil over medium heat in a large pot or Dutch oven.
- Add onion and celery and sauté until the onion softens. Add garlic and cook for about a minute, then add bell peppers and salt.
- Continue cooking, stirring occasionally, until the peppers are just tender, 5–8 minutes.
- Add the roasted, chopped eggplant and the remaining tablespoon of oil. Cook another 5 minutes, reducing heat if needed to prevent sticking.
- Add the undrained tomatoes and cook 5–10 minutes, until the tomatoes have thickened slightly.
- Stir in the capers, olives, sugar, and red wine vinegar. Reduce heat to medium-low and simmer, stirring often, for 20–30 minutes until the vegetables are tender and the mixture is thick.
- Season with salt and pepper to taste and allow the caponata to cool to room temperature before serving.
More Eggplant Dishes
Expand your eggplant repertoire with other flavorful recipes that highlight its versatility:
Eggplant with Capers and Olives
Ratatouille
Stovetop Cabbage Rolls
Roasted Vegetable Hand Pies