Caponata - The Easier Way To Make The Best Italian Appetizer

Today we're making Eggplant Caponata. This might be the best summer recipe in the world! Sweet and sour flavors combine to make a delicious spread that can be served with crusty bread, sandwiches, or pasta. Enjoy!

SUPPORT ON PATREON:
FOLLOW US ON INSTAGRAM:

PRODUCTS USED (affiliate links)

MY AMAZON STORE (affiliate link)

****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

INGREDIENTS
FOR THE EGGPLANT
2 pounds (900g) eggplant cut into 1 1/2" cubes
1/2 cup (120g) olive oil divided
1 teaspoon (6g) Diamond Crystal Kosher salt
1/2 teaspoon black pepper
REMAINING INGREDIENTS
1/4 cup (60g) extra virgin olive oil
1/3 cup (45g) pignoli nuts
3 ribs celery - chopped
1 large red bell pepper - chopped
1 medium red onion sliced
1 6-ounce can tomato paste
1 cup (120g) chopped pitted green olives
2 tablespoons (28g) capers rinsed
1/4 cup (36g) raisins optional
2 tablespoons (26g) sugar
1/4 cup (60g) red wine vinegar
1/4 teaspoon hot red pepper flakes
1/4 cup minced flat-leaf Italian parsley
3 tablespoons mint and/or basil for garnish
salt and pepper - to taste

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

[SipandFeast]

If you're growing eggplant or love cooking with it, this is one of the best recipes to make! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.

[deda]

The only channel that is practical, covering every aspect of the cooking- upsides and downsides.

[dan]

Yes Jarring this would make it shelf stable for at least a year!

[trayvixk]

Thank you! Eggplant is not a popular ingredient but I love how it can give a natural creaminess to dishes. I like finding different ways to include it.

[leahmiranda]

Progresso used to make a canned version of caponata, and I loved it. I’m excited to try to make this myself! Thank you

[TheGlamorousLifeofNae]

Thank you for taking us with you to your beautiful garden!!! This looks delicious! 😋

[marthacalkins]

In Garrison Keillor’s old Lake Wobegon Days stories, he used to say that August was the time in Minnesota when people would sneak around in the middle of the night and anonymously leave zucchini on doorsteps around the neighborhood.

[midhudsonmarketing]

Jim, I am so happy to see so soon, only one week instead of two! Love James's participation and candor (and Tara's). I also love your detailed instructions and advice re: substitutions, etc. Also loved the visit to your wonderful garden. Thanks again!!! – Marilyn

[ndBrother]

My mom used to make this all the time when I was a kid.
Thanks for the tip back

[joeyhardin]

Thank you. Mint - I have a Iranian friend that makes a dish of burger, tomato and spices BUT has parsley and Mint and it is great!

[michaeldowns]

We were in Sicily a few weeks ago. Invited to diner at home of some locals we met. Their secret ingredient for caponata was 1-2 tablespoons of grated unsweetened chocolate. Made the dish spectacular. Easy to add to your fantastic recipe, another winner.

[denniscunningham]

My harvest of Eggplant is coming in the house this weekend. Have a great recipe to try. Thanks for this...will report back and let you know how this turned out for me /1 Peace !!

[davidayn]

really like this recipe;. And I love the fact you're using Barbera Frantoia. It's the olive oil I use exclusively at home. In fact, in my restaurants I only used Barbera Frantoia - for evereything. Foods deep fried in Barbera Frantoia taste so much better. Sicilian olive oils are, by far, superior to other oils. And I congratulate you and your wife on raising such a remarkable son. Keep the recipes coming; you're my favorite YouTube video. Grazii

[alifeintransition]

I love your kid, he is sooo honest! I was also wondering about the pine nuts so when he said he felt it would have tasted better without them. I could tell he meant it. I will try it without the pine nuts first and then later try it with pine nuts.

[bethotoole]

‘I got nothin’… James the Taste Tester.
😂😂😂😂😂😂

[gelena]

Kinda reminds me of an Italian version of Spanish pisto. Looks great, will definitely try it!

[theresamimnaugh]

Jim, I have been making your original recipe on repeat since eggplant season started. I’m really excited to try this method too.
Hope you and the family are having a wonderful summer!

[beafalcon]

Thank you for this. I have been looking for a simpler caponata recipe. Definitely making this this week. Farmers market will be back in 3 days, and I'm going to make a huge batch of this. Looks delicious!! Thank you!!!!

[Notturnoir]

Love to see you do an episode with Kitchen on a Cliff!

[Wheels_NYC]

Excellent, Jim! I'll be making mine today!