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Spicy Eggplant Caponata – Recipe

Caponata is a Sicilian eggplant dish and the perfect appetizer on crostini!

This is my simplified version of eggplant caponata which traditionally includes bell peppers, celery and olives. I find this to be equally flavorful while requiring less product for an easy snack!


  • 1 Eggplant
  • 1-2 tablespoons capers
  • 2-3 cloves of garlic
  • 1 can of stewed tomatoes
  • Red pepper flakes
  • Olive oil
  • Sea salt


  1. Grill eggplant until tender, slice into cubes.
  2. Sautee capers, garlic and red pepper flakes in olive oil. Note: Amount of red pepper flakes is up to you, depending on how spicy you like it. 
  3. Add eggplant and can of tomato sauce and stew on medium-low heat for 10-15 minutes or until sauce thickens. 
  4. Add salt to taste. Note: Capers are salty! Taste test before adding salt and again before serving. 
  5. Serve on crostini or with pasta!

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