Go Back

Eggplant Caponata Spread

DadCooksDamnGood
Serve as an antipasto alongside crusty bread or bruschetta, on top of pasta, or use as a spread in sandwiches.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Italian
Servings 6

Ingredients
  

  • 1 1/2 lbs eggplant diced
  • 1 red bell pepper diced
  • 1/2 cup diced celery
  • 1/3 cup green olives pitted and chopped
  • 1/3 cup red wine vinegar
  • 1/3 cup olive oil
  • 3 cloves garlic minced
  • 2 tbsp capers
  • 1/4 cup fresh basil chopped
  • Salt and pepper to taste

Instructions
 

  • In a large skillet, sauté eggplant over medium heat with a pinch of salt until lightly browned. Transfer to a bowl and set aside.
  • In the same pan, cook bell pepper and celery until slightly softened. Add to eggplant.
  • Add vinegar, oil, and garlic to the pan. Simmer 5 minutes until thickened.
  • Toss eggplant mixture with sauce along with remaining ingredients.
  • Taste and season with salt and pepper.
  • Serve warm or at room temperature.
Keyword Dairy-free, Dip, Freezer-Friendly, Quick and Easy, Spread