Eggplant caponata is an Italian fried eggplant jam that’s perfect to enjoy in the summer – it has a refreshing sweet-and-sour flavor and is the perfect topper for bread, crackers, or seafood. This healthy version is sure to be a hit at all your summer picnics.

Here’s a tip if you wanna customize your caponata: try incorporating raisins if you want to add a sweetness to balance out all the tangy flavors.

Eggplant Caponata

This Sicilian eggplant caponata is a sweet-and-sour fried eggplant jam that's perfect as a topper for your side and main dishes.

Cook Time 30 minutes
Servings 4


  • 2 eggplant
  • 0.25 cup olive oil
  • 1 yellow onion
  • 2 clove minced garlic
  • 30 ounce can diced tomatoes
  • 4 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 4 tablespoon capers
  • 1.5 cup quinoa
  • 4 tablespoon green olives


  1. Prep: Cut the eggplant into small cubes. Finely dice the onion.
  2. Add: eggplant to a colander and sprinkle with coarse salt to remove the water from the eggplant. Let sit for 15-30 minutes to remove the moisture.
  3. Microwave: eggplant on a paper towel lined plate for 5 minutes.

  4. Saute: onion, eggplant, and garlic in oil over medium heat for 7 minutes or until eggplant has gotten soft.
  5. Turn: heat to low and add tomatoes, oregano, thyme, and capers to the pan. Simmer for 5 -10 minutes.
  6. Serve: on top of bread or with quinoa.
Eggplant. Caponata. Vegetarian. Vegan. Side dish.

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