Eggplant caponata is a savory and tangy dish that originated in Sicily. It’s made with grilled eggplant, red peppers, capers, olives, garlic, vinegar and basil. It’s perfect as a dip for crusty bread, a side dish for grilled meats or fish, or a salad over greens and grains. It’s also vegan, gluten-free and low-carb!
The secret to making this eggplant caponata is to grill the eggplant first. This gives it a smoky flavor and a tender texture. You can also roast the eggplant in the oven if you prefer, but grilling is faster and easier. Plus, you can grill the bread and the red peppers at the same time.
To make this eggplant caponata, you’ll need:
- 1 large eggplant, peeled and sliced into 1/3 inch thick rounds
- Olive oil for brushing
- 1 red bell pepper
- 2 garlic cloves, minced
- 2 tablespoons of balsamic vinegar
- 3 tablespoons of olive oil
- 2 tablespoons of capers, rinsed and drained
- 1/2 teaspoon of salt
- 1/4 cup of fresh basil leaves, sliced into ribbons
- Crostini (optional)
- 1 baguette, sliced into 1/2 inch thick rounds
- Olive oil for brushing
Steps:
- Preheat your grill to medium-high heat. Brush both sides of the eggplant slices with olive oil. If making crostini, brush both sides of the baguette slices with olive oil as well.
- Grill the eggplant slices for 4 to 5 minutes per side, until they have nice grill marks and are soft. Transfer them to a bowl and cover with foil to keep them warm.
- Grill the red pepper for about 15 minutes, turning occasionally, until it’s charred all over. Transfer it to a bowl and cover with plastic wrap to let it steam.
- Grill the bread slices for about 2 minutes per side, until they are toasted and crisp. Set them aside.
- Peel and chop the red pepper into small pieces. Chop the eggplant into small pieces as well.
- In a large bowl, toss the eggplant and red pepper with the garlic, vinegar, olive oil, capers and salt. Taste and adjust seasoning if needed.
- Stir in the basil right before serving.
- Serve the eggplant caponata with the crostini or as desired.
Enjoy this delicious and easy eggplant caponata recipe! It’s best served at room temperature or slightly warm. You can also make it ahead and store it in an airtight container in the fridge for up to 3 days.
