Caponata, a sweet and tangy eggplant relish originating from Sicily, has become a staple condiment in many Italian households. Its versatility has led to countless variations, making it a perfect addition to any meal or gathering. Whether you’re looking for a classic accompaniment to pasta dishes, a flavorful topping for bruschetta, or a unique twist on traditional pizza, caponata is the answer. In this article, we’ll explore 18 delicious caponata recipes that cater to every taste and occasion. From traditional Sicilian eggplant caponata to sweet and sour variations, spicy calabrian chili caponatas, and vegan options, there’s something for everyone.
Classic Sicilian Eggplant Caponata
A sweet and sour eggplant relish that’s a staple of Sicilian cuisine, perfect for serving alongside grilled meats, cheeses, or as a side dish.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 large onion, chopped
– 3 garlic cloves, minced
– 1 cup tomato sauce (homemade or store-bought)
– 1/4 cup capers, rinsed and drained
– 1/4 cup olives, pitted and sliced
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook until golden brown, about 5 minutes per side.
3. Remove the eggplant from the skillet and set aside.
4. Reduce heat to medium and add the onion and garlic; cook until softened, about 5 minutes.
5. Stir in the tomato sauce, capers, olives, salt, and pepper.
6. Add the cooked eggplant back into the skillet and simmer for 10-15 minutes or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Serve warm or at room temperature, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Sweet and Sour Caponata with Raisins
This sweet and sour caponata is a flavorful condiment that pairs perfectly with grilled meats, cheeses, or as a topping for bread. With its sweet raisins, tangy tomatoes, and savory eggplant, this relish is sure to become a favorite.
Ingredients:
– 2 medium eggplants, diced
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 cup sweet raisins
– 1 can (28 oz) crushed tomatoes
– 2 tbsp olive oil
– 2 tbsp red wine vinegar
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced eggplant and cook until tender, about 10-12 minutes.
5. Stir in the crushed tomatoes, sweet raisins, red wine vinegar, salt, and pepper.
6. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.
Cooking Time: 30-40 minutes
Spicy Calabrian Chili Caponata
Spicy Calabrian Chili Caponata Recipe
This Sicilian-inspired caponata is a sweet and spicy twist on the classic eggplant relish. With its bold flavors and vibrant colors, it’s perfect for topping sandwiches, pasta dishes, or using as a dip.
Ingredients:
- 1 large eggplant, diced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Calabrian chili peppers, seeded and chopped
- 1/4 cup capers, rinsed and drained
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions:
- In a large skillet, heat the olive oil over medium-high heat. Add the eggplant and cook until tender, about 5 minutes.
- Add the onion, garlic, Calabrian chili peppers, capers, salt, and pepper to the skillet. Cook for an additional 2-3 minutes, stirring frequently.
- Stir in the parsley. Taste and adjust seasoning as needed.
Cooking Time:
Approximately 10-12 minutes total cooking time.
Roasted Red Pepper and Eggplant Caponata
Roasted Red Pepper and Eggplant Caponata Recipe
This Sicilian-inspired condiment is a flavorful and healthy addition to any meal. Roasting the red peppers and eggplants brings out their natural sweetness, which pairs perfectly with the tangy capers and garlic.
Ingredients:
– 2 large eggplants
– 4-6 red bell peppers
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/4 cup capers, rinsed and drained
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplant for 30-40 minutes, or until it’s tender and lightly charred.
4. Remove the eggplant from the oven and let it cool slightly.
5. Cut the red bell peppers in half and remove the seeds and membranes. Place them on a separate baking sheet.
6. Roast the red peppers for 20-30 minutes, or until they’re softened and slightly caramelized.
7. Peel the roasted eggplant and red peppers, then chop them into small pieces.
8. In a bowl, combine the chopped vegetables with garlic, capers, salt, and pepper. Stir to combine.
Cooking Time: About 1 hour total (30-40 minutes for eggplant and 20-30 minutes for red peppers)
Caponata with Olives and Capers
This Sicilian-inspired condiment is a perfect accompaniment to grilled meats, cheeses, or as a topping for pasta. The combination of sweet eggplant, salty olives, and tangy capers creates a rich and savory flavor profile that’s sure to delight.
Ingredients:
– 2 medium eggplants, chopped
– 1/4 cup pitted green olives, sliced
– 2 tablespoons capers, rinsed and drained
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper, to taste
– 2 tablespoons red wine vinegar
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped eggplant and cook until tender, about 5 minutes.
3. Add the sliced olives, capers, garlic, salt, and pepper. Cook for an additional 2-3 minutes.
4. Stir in the red wine vinegar.
5. Simmer the caponata over low heat for 10-15 minutes, stirring occasionally.
Cooking Time: 20-25 minutes
Vegan Caponata with Pine Nuts
This Sicilian-inspired caponata recipe is a flavorful and textured eggplant stew that’s perfect for a weeknight dinner or as a side dish. The addition of toasted pine nuts adds a satisfying crunch to this vegan take on the classic Italian dish.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1/4 cup olive oil
– 2 tablespoons capers, rinsed and drained
– 1 teaspoon tomato paste
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup toasted pine nuts
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss eggplant slices with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes.
3. In a large skillet, heat remaining 2 tablespoons olive oil over medium-low. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
4. Stir in capers, tomato paste, and oregano. Cook for 1-2 minutes.
5. Add roasted eggplant, tomatoes, salt, and pepper to the skillet. Simmer for 10-15 minutes or until the flavors have melded together.
6. Stir in toasted pine nuts and serve warm.
Cooking Time: 45-50 minutes
Slow-Cooked Tomato and Eggplant Caponata
Slow-Cooked Tomato and Eggplant Caponata Recipe
Caponata, a Sicilian classic, is a rich and flavorful eggplant relish that’s perfect for serving alongside grilled meats, as a dip, or as a topping for pasta or pizza. This slow-cooked version allows the flavors to meld together beautifully.
Ingredients:
– 2 large eggplants, chopped
– 3 large tomatoes, chopped
– 1 small onion, finely chopped
– 3 cloves of garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped eggplant and cook until it starts to soften, about 10-12 minutes.
5. Add the chopped tomatoes, salt, and pepper. Stir well to combine.
6. Reduce heat to low and simmer, covered, for 2 hours, stirring occasionally.
7. Taste and adjust seasoning as needed.
8. Serve warm or at room temperature, garnished with chopped parsley if desired.
Cooking Time: 2 hours
Caponata with Fresh Basil and Mint
This sweet and savory Caponata recipe gets a fresh twist by incorporating fragrant basil and mint, perfect for a summer evening. This traditional Sicilian relish is typically served as an antipasto or used as a condiment.
Ingredients:
– 1 cup eggplant, diced
– 1 cup onions, chopped
– 2 cloves garlic, minced
– 1 cup tomatoes, cored and chopped
– 1/4 cup capers, rinsed and drained
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (about 1/4 cup)
– Fresh mint leaves, chopped (about 1/4 cup)
Instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the eggplant, onions, and garlic; cook until the vegetables are tender, about 10 minutes.
3. Stir in the tomatoes, capers, salt, and pepper; cook for an additional 5 minutes.
4. Stir in the chopped basil and mint leaves; cook for 1 minute more.
5. Remove from heat and let it sit at room temperature to allow the flavors to meld.
Cooking Time: 20-25 minutes
Grilled Vegetable Caponata
A Sicilian-inspired twist on traditional caponata, this recipe brings together the sweet and savory flavors of grilled vegetables with a rich tomato-based sauce. Perfect for a summer evening or as a side dish for your next gathering.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 large zucchini, sliced into 1/2-inch thick rounds
– 1 red bell pepper, seeded and sliced into 1-inch pieces
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/4 cup olive oil
– 2 tablespoons tomato paste
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of the vegetables with olive oil and season with salt and pepper.
3. Grill the eggplant, zucchini, and bell pepper for 3-4 minutes per side, or until tender and lightly charred.
4. In a large skillet, combine the grilled vegetables, garlic, cherry tomatoes, and tomato paste.
5. Simmer the mixture over medium heat for 10-15 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 25-30 minutes
Caponata with Balsamic Glaze
This classic Sicilian relish, Caponata, is a sweet and sour eggplant jam that’s perfect for topping bruschetta, pasta dishes, or using as a condiment. By adding a drizzle of rich balsamic glaze, you’ll elevate the flavors to new heights.
Ingredients:
– 2 large eggplants, diced
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato paste
– 1/4 cup olive oil
– 2 tbsp capers, rinsed and drained
– Salt and pepper to taste
– 1/4 cup balsamic glaze (store-bought or homemade)
Instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent.
2. Add the eggplant, garlic, and tomato paste. Cook for 10 minutes, stirring occasionally.
3. Stir in the capers and season with salt and pepper to taste.
4. Simmer the Caponata for an additional 20-25 minutes, or until the flavors have melded together and the mixture has thickened slightly.
5. Remove from heat and stir in the balsamic glaze.
6. Let the Caponata cool before serving.
Cooking Time: 30-40 minutes
Artichoke and Eggplant Caponata
Artichoke and Eggplant Caponata: A Sicilian-Style Stew
This hearty caponata is a flavorful vegetarian twist on the classic Italian eggplant stew. The combination of artichokes, eggplants, and sweet tomatoes creates a rich and tangy sauce that’s perfect for serving with crusty bread or as a side dish.
Ingredients:
– 2 large eggplants, diced
– 1 large artichoke, trimmed and quartered
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 can (28 oz) of crushed tomatoes
– 1/4 cup of olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the eggplant and artichoke with 2 tablespoons of olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 30 minutes, or until tender.
4. In a large skillet, cook the onion and garlic in 1 tablespoon of olive oil until softened.
5. Add the roasted vegetables, crushed tomatoes, and remaining olive oil to the skillet. Simmer for 10-15 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Caponata Bruschetta with Toasted Bread
Elevate your appetizer game with this Sicilian-inspired Caponata Bruschetta, featuring sweet and tangy eggplant relish atop crispy toasted bread.
Ingredients:
– 4-6 slices of baguette
– 1 medium eggplant, diced
– 1/2 cup capers, rinsed and chopped
– 1/2 cup pitted green olives, sliced
– 2 cloves garlic, minced
– 1/4 cup red wine vinegar
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice baguette into 1-inch thick rounds and toast until crispy.
3. In a large skillet, heat olive oil over medium-high heat. Add eggplant and cook until tender, about 5 minutes.
4. Add capers, olives, garlic, salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
5. Stir in red wine vinegar.
6. To assemble, place toasted bread on a serving platter or individual plates. Spoon Caponata relish over bread and top with chopped basil leaves (if using).
7. Serve immediately.
Cooking Time: 20-25 minutes
Caponata Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of bell peppers with the savory goodness of caponata, a Sicilian eggplant relish.
Ingredients:
– 4 bell peppers, any color
– 1 cup caponata (homemade or store-bought)
– 1 pound ground beef or turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded mozzarella cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook ground beef or turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stuff each bell pepper with the meat mixture, followed by 1/4 cup of caponata.
6. Place peppers in a baking dish and drizzle with olive oil.
7. Bake for 25-30 minutes or until bell peppers are tender.
8. Serve hot, topped with shredded mozzarella cheese if desired.
Cooking Time: 25-30 minutes
Caponata Pasta Salad
This pasta salad combines the sweet and tangy flavors of caponata, an Italian eggplant relish, with al dente pasta, crunchy vegetables, and creamy goat cheese. Perfect for a quick lunch or dinner, this recipe is easy to prepare and packed with flavor.
Ingredients:
– 8 oz. pasta (such as penne or fusilli)
– 1 cup caponata (store-bought or homemade)
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, sliced
– 1/4 cup crumbled goat cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, caponata, cherry tomatoes, cucumber, and goat cheese.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Toss gently to combine and garnish with chopped parsley if desired.
Cooking Time: 15 minutes
Caponata with Honey and Almonds
This Italian-inspired relish combines the flavors of sweet honey, savory eggplant, and crunchy almonds for a delightful condiment perfect for sandwiches, crackers, or as a side dish.
Ingredients:
– 2 medium eggplants, chopped
– 1/4 cup honey
– 1/4 cup almonds, sliced
– 2 cloves garlic, minced
– 1/4 cup red wine vinegar
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chopped eggplant and cook until tender, about 5 minutes.
3. Add the garlic, honey, almonds, red wine vinegar, salt, and pepper. Stir well.
4. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
5. Remove from heat and let cool completely.
Cooking Time: 20-25 minutes
Quick and Easy Microwave Caponata
Quick and Easy Microwave Caponata: A Sicilian-Style Eggplant Relish
A flavorful and nutritious side dish that’s perfect for busy nights, this microwave caponata is a twist on the classic Italian recipe. With just a few simple ingredients and 10 minutes of cooking time, you can enjoy a delicious and healthy accompaniment to your favorite pasta dishes or grilled meats.
Ingredients:
• 1 medium eggplant, diced
• 1/2 cup chopped fresh celery
• 1/4 cup chopped fresh parsley
• 1/4 cup pitted green olives, sliced
• 1/4 cup capers, rinsed and drained
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
Instructions:
1. In a microwave-safe bowl, combine the eggplant, celery, parsley, olives, and capers.
2. Drizzle with the olive oil and sprinkle with salt and pepper.
3. Microwave on high for 5 minutes.
4. Stir in the red wine vinegar.
5. Return to the microwave for an additional 2-3 minutes, or until the eggplant is tender.
Cooking Time: 7-9 minutes
Caponata Pizza with Mozzarella
Experience the rich flavors of Sicily on a pizza, featuring sweet and sour caponata sauce, creamy mozzarella cheese, and crispy crust.
Ingredients:
– 1 lb pizza dough
– 1 cup caponata sauce (homemade or store-bought)
– 8 oz fresh mozzarella cheese, sliced
– Fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Spread caponata sauce evenly over the dough, leaving a small border around edges.
4. Arrange mozzarella slices on top of the sauce.
5. Sprinkle chopped basil leaves and season with salt and pepper to taste.
6. Bake for 12-15 minutes or until crust is golden brown and cheese is melted.
7. Remove from oven and let cool for 2-3 minutes before slicing and serving.
Cooking Time: 12-15 minutes
Caponata Crostini with Goat Cheese
This Sicilian-inspired appetizer combines the tanginess of goat cheese with the sweetness of caramelized eggplant, making for a delightful flavor combination.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup capers, rinsed and drained
– 1/2 cup goat cheese, crumbled
– 1 baguette, cut into 1/2-inch slices (about 24 crostini)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add eggplant slices in batches; cook until tender and caramelized, about 3-4 minutes per side.
3. Meanwhile, toast baguette slices.
4. In a small bowl, mix together chopped onion, minced garlic, and capers.
5. Assemble crostini by topping toasted baguette slices with caramelized eggplant, goat cheese, and the onion-garlic-caper mixture.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Summary
Get ready to elevate your culinary game with these 18 mouthwatering caponata recipes! From classic Sicilian eggplant caponata to sweet and sour variations, spicy twists, and vegan options, there’s something for every taste and occasion. Discover how to add a tangy and savory touch to your meals with roasted red pepper and eggplant, artichoke and eggplant, or even grilled vegetable caponatas. Whether you’re looking for a quick and easy microwave option or a more elaborate dish for a special gathering, these recipes are sure to delight.