Eggplant Caponata

Eggplant Caponata is the perfect traditional Italian condiment that’s great for topping bruschetta, tossing with pasta, or topping grilled meats.

Start by cubing and salting the eggplant to remove the moisture. Let sit for 30 minutes, then rinse and pat dry.

Combine the eggplant with the other ingredients in a large dutch oven set over medium heat.

Caponata is traditionally made with capers, onions, celery, olives, roasted red bell peppers, tomato puree, and spices.

Cook until all of the vegetables have softened. This dish is flavored with a splash of vinegar and a pinch of white sugar.

Eggplant Caponata is a great appetizer. Serve it on crostini or even as a side dish by itself.

Even tastier the next day! This is a great make-ahead recipe and way to use up all of that summer produce!

Click below for the full printable recipe and make healthy and delicious Eggplant Caponata today!