Eggplant Extravaganza/ Tasty Vegan Appetizers/ Vegan Recipes

Eggplant Caponata

Eggplant caponata recipe

Caponata is a relish-like eggplant salad that’s a classic Italian appetizer. Its other characteristic ingredients include fresh tomatoes, celery, and olives. Serve on fresh bread or slices of Italian bread that have been baked until crisp (bruschetta) for a first course before serving a pasta dinner.

Eggplant caponata recipe

Eggplant Caponata

Caponata is a relish-like eggplant salad that's a classic Italian appetizer. Its other characteristic ingredients include fresh tomatoes, celery, and olives.
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Course: Appetizer
Cuisine: Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 to 8
Author: Veg Kitchen


  • 2 medium eggplants about 3/4 pound each
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion finely chopped
  • 2 to 3 clove garlic minced
  • 2 medium celery stalks diced
  • 1 pound ripe juicy tomatoes, finely diced
  • 1/2 cup chopped black or green olives
  • 1/4 cup chopped fresh parsley or basil plus more for garnish
  • 2 tablespoons capers optional
  • 1 tablespoon chopped fresh oregano optional
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground pepper to taste
  • Fresh or crisp bread for serving


  • Preheat the oven to 400 degrees F.
  • Place the eggplants on a foil-lined baking sheet and bake until they collapse, about 40 minutes. When cool enough to handle, peel and chop fine.
  • Heat half of the olive oil in a large skillet. Add the onion and sauté over moderate heat until translucent. Add the garlic and celery and continue to sauté until the onion is lightly browned.
  • In a mixing bowl, combine the eggplant, onion mixture, reserved olive oil, and all the remaining ingredients (except the bread, of course) and stir together.
  • Allow to cool to room temperature, then transfer to a serving bowl. Garnish with fresh herb of choice and serve with slices of fresh or grilled bread.



Nutrition information
Per serving: Calories: 89;  Total fat: 4g;  Protein: 1g;  Carbs 11g; Sodium: 110mg

Eggplant caponata recipe

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