15-Min Eggplant Caponata
Silky roasted eggplant with a bright tomato-vinegar sauce, studded with olives and capers. Serve warm or at room temp with crusty bread.
- Total time
- 20 min
- Servings
- 4
- Calories
- 210
- Protein
- 3g
Ingredients
- 1.5 lb eggplant, cubed into 3/4-inch pieces
- 1 can (14 oz) canned crushed tomatoes
- 3 tbsp red wine vinegar
- ¾ cup Castelvetrano olives, pitted and halved
- 3 tbsp capers, drained
- 3 cloves garlic, minced
- 3 tbsp olive oil
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add eggplant cubes and cook without stirring for 3 minutes until the bottom edges turn golden.
- 3
Stir and cook another 3 minutes, then add garlic and cook 30 seconds until fragrant.
- 4
Pour in crushed tomatoes and vinegar, then add olives and capers. Stir gently.
- 5
Simmer over medium heat for 5 minutes until eggplant is very tender and sauce thickens slightly.
- 6
Taste and adjust salt and pepper. Serve warm or at room temperature with crusty bread.
Tools you’ll need
- large skillet (12-inch or larger)
- wooden spoon or spatula
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