This eggplant caponata dip recipe features soft textures from the eggplant and onion and sweet and sour flavors. There’s texture, including a bit of crunch from barely cooked celery. It’s opulent yet simple.
It’s delicious on its own and complements grilled fish or means incredibly well.
In Sicily, Caponata is generally served as a salad or a side dish and a common relish.
Caponata is the most classic Sicilian appetizer. It is thought to have Spanish origins. However, this cannot be confirmed. Written sources dating back to 1709 talk about Caponata. It was often served during the noble’s feasts. The lower social glasses substituted the grilled fish with the more inexpensive fried eggplant.
The caponata will be kept in a mason jar in the fridge for about 5-7 days. Don’t take chances with this, as mixtures of garlic and olive oil can develop botulism, even at refrigerator temperatures over time.
Eggplant Caponata Dip Recipe Ingredients
- ½ Cup Extra Virgin Olive Oil
- 2 garlic cloves, minced
- 1 Large Onion, Diced
- 2 Celery Ribs, Diced
- 1 Red Pepper, Seeded and Diced
- 2 Eggplant, Cut into ½-inch Cubes
- 2 Tomatoes, Peeled, Seeded and Chopped
- 2 Tbsp. Capers, Drained
- ½ Cup Pitted Green Olives
- ¼ Cup Red Wine Vinegar
- ¼ Cup Chopped Parsley
- Salt and Pepper
Eggplant Caponata Dip Recipe Directions
- Heat oil in a frying pan
- Cook garlic, onion, celery, red pepper and eggplant until soft
- Stir in tomatoes and cook for 5 minutes
- Put vegetables in a bowl and toss with capers, olives, vinegar, parsley, salt and pepper.
- Taste, adding more vinegar and olive oil as needed
The best eggplants to prepare the Caponata recipe are the purple-black little or baby eggplants’ skin on: you not want to peel them to save all the different flavors of the eggplants.
Allowing the dip to rest for 8 hours will bring out the flavors and is worth the wait.
You may also enjoy this black bean and avocado dip recipe.