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Eggplant Caponata Dip Recipe

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 in small breads


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

  1. Heat oil in a frying pan
  2. Cook garlic, onion, celery, red pepper and eggplant until soft
  3. Stir in tomatoes and cook for 5 minutes
  4. Put vegetables in a bowl and toss with capers, olives, vinegar, parsley, salt and pepper.
  5. 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.

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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