Eggplant caponata is a well-known Sicilian dish that is sour, sweet, salty, and so delicious. The eggplants are normally chopped up as part of the dish, as I made here before, but with this version, I’ve made it less of a relish and more of a substantial side. I crumbled feta over the top, which adds to the savoury flavour and, of course, makes it more luxurious. Golden sultanas add a lovely, sweet element, and toasted pine nuts with torn basil leaves finish things off. This is a wonderful dish that can be made in advance and best served at room temperature.

I love how this eggplant caponata encompasses so much of what Sicily is about. It’s the largest island in the Mediterranean, located just off southern Italy, and over the centuries it was invaded by the Greeks, the Normans (French), Romans, Phoenicians, the Spanish, and Arabs.

Each leaving their mark on the island’s cuisine. It’s near the top of my travel destinations bucket list, and as soon as the world starts returning to normal, I hope to visit.

I love a local barrel-fermented goat’s feta that you can get at some Woolies, but any feta will work. It can also be left off if you would prefer to keep this dish vegan.

This is a great side dish for any grilled meat or fish or can form part of a large Mediterranean feast. Any leftovers can be stored in the fridge.

Recipe – serves 4 – 6 as a side

Prep Time:15

Cook Time:45

Ingredients

1 kg – 1.2kg eggplant / aubergine about 3 – 4 depending on size
extra-virgin olive oil for cooking
1 large brown or red onion finely chopped
1 big red or yellow pepper finely chopped
1 celery stalk finely chopped
3 Tbsp tomato paste
125 ml 1/2 cup water
1 400gm tin chopped tomatoes
½ cup golden sultanas
1 1/2 Tbsp brown sugar
1/4 cup white wine vinegar +2 Tbsp
3 Tbsp capers drained
½ -3/4 cup green olives pitted or left whole
½ tsp – 1 tsp dried chilli flakes optional
Small handful basil roughly chopped (about 7gms)
3 tbsp toasted pine nuts
100 grams feta cheese I loved a barrel-fermented goats cheese feta with this

Instructions

Preheat the oven to 200C /400F and brush a large baking sheet with olive oil.
Cut the eggplants in half or quarters depending on the size (or a mix of both) and brush all sides with olive oil. Season them well with salt & pepper and spread them out cut side down on the baking tray. Roast for about 30 – 40 minutes until golden in colour and are cooked through. Turn over once or twice halfway through.
While the eggplants are roasting, heat a glug of olive oil in a large non-stick frying pan and fry the onions, pepper, and celery until soft. About 5 minutes. Add a splash of water if they start to stick. Add the tomato paste and a little more of the water and cook for a minute or two until the water has cooked off. Add the tin of tomatoes, sultanas and sugar and cook for about 5 minutes. Add whatever water is left.
Add the vinegar, capers, olives, and chilli and cook for about 5 minutes seasoning with a little salt and pepper. Allow this to cool to room temperature.
When the eggplants are roasted, remove them from the oven and allow them to cool. Place on a serving platter and spoon over the caponata. Crumble the feta over if you are using it and sprinkle the toasted pine nuts and basil leaves.
Serve with crusty bread and a salad or with any meat or fish dish. This is perfect for a BBQ/braai.

Notes

Storage Instructions for Caponata

Refrigerate: Allow the caponata to cool completely, then transfer it to an airtight glass container. It will keep well in the fridge for up to 5 days.
Freeze: You can freeze caponata for up to 3 months. Portion it into freezer-safe containers, leaving a little space for expansion. Thaw overnight in the fridge before serving.
Reheat: Warm gently on the stove over low heat or in the microwave until heated through. You can also enjoy it cold or at room temperature — it often tastes even better the next day as the flavours deepen.
Make ahead: Caponata is perfect for preparing ahead of time. The flavours improve after resting for a few hours or overnight, making it an excellent dish for entertaining.