Caponata Cold Eggplant Aubergine Appetizer

Elevate your appetizer game with this delectable Caponata Cold Eggplant Aubergine Appetizer—a Sicilian-inspired dish bursting with bold Mediterranean flavors! This versatile recipe features tender eggplant cubes sautéed to golden perfection and simmered with a medley of savory ingredients like sweet-tangy tomatoes, briny green olives, capers, and a touch of red wine vinegar for a perfect balance of flavors. Infused with caramelized onions, garlic, and celery, this dish is chilled to bring out its vibrant complexity, making it an ideal make-ahead option for entertaining. Serve it as a sophisticated topping for crostini, a refreshing dip with crusty bread, or as a light vegan side dish. With its bright, zesty notes and irresistible texture, this cold eggplant appetizer is a true crowd-pleaser!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium-sized eggplant (aubergine)
• 6 tablespoons olive oil
• 1 large yellow onion
• 2 stalks celery stalks
• 3 cloves garlic cloves
• 400 grams diced tomatoes (canned or fresh)
• 100 grams green olives (pitted and sliced)
• 3 tablespoons capers (rinsed and drained)
• 3 tablespoons red wine vinegar
• 2 teaspoons sugar
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Dice the eggplants into 1-inch cubes. Sprinkle with salt and set aside in a colander for 30 minutes to draw out excess moisture and bitterness. Rinse under cold water and pat dry with paper towels.

Step 2

Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant cubes and cook, stirring occasionally, until golden and tender (about 8–10 minutes). Remove the eggplant from the skillet and set aside.

Step 3

In the same skillet, add the remaining 2 tablespoons of olive oil. Add the finely chopped onion, sliced celery, and minced garlic. Cook over medium heat for 5–7 minutes, until softened.

Step 4

Stir in the diced tomatoes, sliced green olives, and capers. Cook for another 10 minutes, stirring occasionally.

Step 5

Return the eggplant to the skillet. Add the red wine vinegar, sugar, salt, and pepper. Stir to combine, then let the mixture simmer over low heat for an additional 15 minutes, allowing the flavors to meld together.

Step 6

Remove from heat and let the caponata cool completely to room temperature.

Step 7

Transfer the caponata to a serving dish or storage container. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop further.

Step 8

Before serving, garnish with chopped fresh parsley. Serve chilled or at room temperature with crusty bread, crackers, or as a topping for crostini.

Nutrition Facts

Serving size	(1516.7g)

Amount per serving	% Daily Value*
Calories	1262.1

Total Fat 100.1g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 8.0g
Cholesterol 0mg	0%
Sodium 4766.0mg	0%
Total Carbohydrate 91.1g	0%
Dietary Fiber 31.5g	0%
Total Sugars 50.7g
Protein 14.2g	0%

Vitamin D 0IU	0%
Calcium 276.5mg	0%
Iron 6.2mg	0%
Potassium 2754.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.1%

Protein: 4.3%

Carbs: 27.6%