Name: Roasted eggplant caponata
Total time: 65 min
Yield: 6 servings
Ingredients: 600 g raw eggplant, trimmed and cut into 2 cm cubes; 36 g olive oil, divided; 150 g raw onion, diced; 120 g raw celery, diced; 400 g raw ripe tomatoes, chopped; 60 g pitted green olives in plain brine, drained and sliced; 20 g capers, drained; 30 g red wine vinegar; 8 g granulated sugar; 8 g fresh basil, torn; 3 g fine salt

Let’s make it

Heat the oven to 425°F (220°C). Toss the eggplant with 0.847 oz of the oil and the salt. Spread over a large rimmed baking sheet in a single layer. Roast for 25–30 minutes, turning halfway, until browned and completely tender.
Meanwhile, heat the remaining 0.423 oz oil in a broad skillet over medium heat. Cook the onion and celery for 10–12 minutes, stirring, until softened. Add the tomatoes and cook uncovered for 12–15 minutes, until their juices form a thick sauce.
Stir in the olives, capers, vinegar and sugar. Simmer for 3 minutes, then fold in the roasted eggplant and any tray oil without crushing the cubes. Cook gently for 3 more minutes.
Remove from the heat, fold in the basil and rest for 10 minutes before dividing into six equal appetizer portions. Bread is optional and is not included in the recipe or nutrition.
Refrigerate leftovers promptly in a shallow covered container at 40°F (4°C) or below and use within 3–4 days. This is a refrigerated relish, not a shelf-stable preserve.

Estimated nutrition

Per serving · 1 of 6

Calories: 125 kcal
Protein: 2.2 g
Total carbohydrate: 13.3 g
Total fat: 7.9 g
Total sugars: 8 g

Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.

Calculation notes & sources

ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; roll/latke/meatball counts are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.

View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4

Why it’s in this collection

Vegetarian: Complete ingredient review of Roasted eggplant caponata: raw eggplant; olive oil; raw onion; raw celery; raw ripe tomatoes; pitted green olives in plain brine; capers; red wine vinegar; granulated sugar; fresh basil; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Vegan: Complete ingredient review of Roasted eggplant caponata: raw eggplant; olive oil; raw onion; raw celery; raw ripe tomatoes; pitted green olives in plain brine; capers; red wine vinegar; granulated sugar; fresh basil; fine salt. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference
Mediterranean: Complete ingredient review of Roasted eggplant caponata: raw eggplant; olive oil; raw onion; raw celery; raw ripe tomatoes; pitted green olives in plain brine; capers; red wine vinegar; granulated sugar; fresh basil; fine salt. Vegetables or legumes provide the principal bulk and olive oil is the added fat. This is an ingredient-pattern screen, not a clinical score or health-outcome promise.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference
Gluten-Free: Complete ingredient review of Roasted eggplant caponata: raw eggplant; olive oil; raw onion; raw celery; raw ripe tomatoes; pitted green olives in plain brine; capers; red wine vinegar; granulated sugar; fresh basil; fine salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Dairy-Free: Complete ingredient review of Roasted eggplant caponata: raw eggplant; olive oil; raw onion; raw celery; raw ripe tomatoes; pitted green olives in plain brine; capers; red wine vinegar; granulated sugar; fresh basil; fine salt. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference

Read our dietary criteria

Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.