This sweet, tangy, briny caponata is delightful with crisp crostini or wedges of crusty bread and a glass of wine—perfect for entertaining.
The holiday season is the perfect time to revisit family recipes. There’s something very nostalgic about preparing dishes handed down through generations; they evoke warm memories of kitchens and loved ones. Looking through the stained pages of our spiral-bound family recipe book always brings back the comforting aromas of my grandmother’s kitchen.
Last year I shared my Nanny Josephine’s Anise Cookies; this year I’m offering her treasured Caponata, a classic Italian eggplant appetizer. Cubes of sautéed eggplant are folded into a rich tomato base with garlic, toasted pine nuts, olives, capers, and golden raisins. The result is sweet, tangy, and pleasantly briny—an ideal starter to serve with toasted crostini or crusty bread.
I’ve noticed caponata appearing more often on restaurant menus lately, especially at wine bars and small-plate eateries. Its rustic character creates a relaxed, convivial vibe that suits gatherings and conversations with friends.
Caponata recipes vary widely: some lean toward sweeter profiles, others emphasize tanginess, and cooks sometimes add extra vegetables like carrots or bell peppers. My grandmother preferred a simpler base—thinly sliced, sautéed onions and celery—so the other ingredients could shine through.
This recipe makes a generous batch—about two quarts—so it’s great for parties or for enjoying leftovers. If you’re serving fewer people, the recipe halves easily. It’s also a one-pan preparation that benefits from being made ahead: while delicious fresh, caponata’s flavors deepen after a day or two in the refrigerator.
We typically serve caponata as an appetizer, but it’s hearty enough for a light vegetarian lunch. Leftovers are excellent tossed with pasta—reserve a little cooking liquid to loosen the sauce for a quick, satisfying dinner.
For wine pairings, I’ve served caponata with a range of wines: Pinot Noir, Sauvignon Blanc, dry or semi-sweet Riesling, and sparkling rosé have all worked nicely. Choose a wine that balances the sauce’s acidity.
A bowl of this caponata is a lovely addition to New Year’s celebrations or any gathering where you want an easy, flavorful dish to share.
More Appetizers and Snacks for Entertaining:
Savory Palmiers
Spinach and Artichoke Dip or Stuffed Mushrooms
Potato and Zucchini Chips with Gorgonzola and Thyme
Hot Crab Salsa Dip
Roasted Grape Crostini
Roux Crab Cakes
Grilled Shrimp Scampi
Spiced Pumpkin Seeds
Josephine’s Caponata (Eggplant Appetizer)
This recipe yields about 2 quarts and can be easily halved.
Ingredients
- ½ cup olive oil
- 2½ pounds eggplant, unpeeled and cut into ½-inch cubes
- 1 large onion, quartered and thinly sliced
- 2 stalks celery hearts (about 2/3 cup), thinly sliced
- 1 garlic clove, minced
- 6 ounces tomato paste (small can)
- 1 cup basic tomato sauce or crushed tomatoes in puree (not pasta sauce)
- 2 cups water
- 1 teaspoon granulated sugar
- 1½ teaspoons kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1 cup pitted large green olives, halved*
- 3 tablespoons capers, drained
- ¼–⅓ cup golden raisins (to taste)
- ⅓ cup toasted pignoli (pine) nuts (about 2 oz)
- 2 tablespoons red wine vinegar
Instructions
- Heat 1/4 cup of the olive oil in a large nonstick skillet over medium-high heat until shimmering. Cook the eggplant cubes until tender but still holding their shape, about 8–10 minutes, stirring gently and frequently. Transfer the cooked eggplant to a bowl and set aside.
- Heat the remaining 1/4 cup oil in the same skillet. Sauté the onions and celery until softened, about 10 minutes.
- Stir in the garlic and tomato paste and cook 1–2 minutes. Add the tomato sauce (or crushed tomatoes/puree), water, sugar, salt, and pepper. Reduce heat and simmer, stirring occasionally, until the sauce thickens, about 15 minutes. Remove from heat and gently fold in the cooked eggplant, olives, capers, raisins, toasted pignoli, and red wine vinegar.
- Cool the caponata, then transfer to an airtight container and refrigerate at least overnight to allow flavors to meld. Bring to room temperature about an hour before serving. Properly stored, caponata keeps well for about a week in the refrigerator.
- Serve at room temperature with slices of crusty bread or assorted crostini.
Notes
*I like a mix of large green olives and Kalamata from the antipasto bar for contrast.
**The eggplant can absorb the oil and the pan may look dry while cooking; this is normal. Avoid adding extra oil so the finished caponata won’t be greasy. A nonstick skillet helps prevent sticking.
Nutrition Estimate
| Carbohydrates: 4 g
| Fat: 5 g
| Sodium: 208 mg
Nutrition information is automatically calculated and should be used as an approximation.
Please note recipes use US customary measurements and haven’t been tested for high-altitude cooking or baking.
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