Caponata is slow, gentle cooking that allows vegetables to deepen in flavor.
Eggplant softens while tomatoes create a rich, balanced base.
The ingredients cook together without complexity, building quiet depth.
It’s a dish that tastes even better after resting.
Simple Mediterranean cooking that feels both comforting and complete.
Eggplant and Tomato Caponata
Eggplant and tomato caponata cooked with olive oil, herbs, and simple ingredients for a classic Mediterranean vegetarian dish.
Ingredients
Equipment
Cast Iron
Cooking Instructions
- Heat 2 tablespoons olive oil in a large pan over medium heat.
- Add eggplant and cook until lightly browned and softened, then set aside.
- Heat remaining olive oil in the same pan.
- Add onion and cook until softened.
- Stir in garlic and cook for 30 seconds.
- Add tomatoes, tomato paste, vinegar, sugar, salt, and pepper.
- Return eggplant to the pan and stir well.
- Simmer for 20 minutes until thickened.
- Remove from heat and sprinkle with parsley before serving.
Nutrition
Notes
Let rest before serving for deeper flavor.
Serve warm or at room temperature.
Refrigerate leftovers for up to 3 days.