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Description
DeLallo Eggplant Caponata is a zesty, all-natural Italian antipasto featuring a bold blend of eggplant, Italian plum tomatoes, black olives, salty capers, olive oil and fresh basil in a sweet vinegar marinade. Crafted in its birthplace of Sicily, this versatile vegetable spread is best known as a traditional antipasto and side dish that is served with slices of crusty bread or toasts. Eggplant caponata is also a versatile ingredient and gourmet accent in a number of everyday dishes and creations.
Eggplant caponata is a traditional Sicilian dish served as an appetizer alongside crispy toasts or toasted bread slices. In this way, it is best served at room temperature. It is a bold topping for fish and seafood, flatbreads, pizzas, sandwiches and paninis. Use eggplant caponata as a unique sauce for hot pasta dishes and grain bowls. Try it as a complementary relish for cheeses boards; it pairs well with mature cheeses like Parmigiano-Reggiano. Serve it as a savory side dish with breaded pork or chicken.
What is eggplant caponata?
Eggplant caponata is a traditional Sicilian side dish or appetizer. It features eggplant and tomatoes with a cast of bold, briny Mediterranean ingredients like olives and capers. Eggplant caponata is most often served at room temperature with slices of crusty bread as the iconic Italian appetizer, but it has many more uses in the kitchen as a flavorful topping and ingredient.
While there are many variations of eggplant caponata recipes, these are some of the most common ingredients: eggplant, tomatoes, capers, olives, red bell peppers, herbs like fresh basil or fresh parsley, extra virgin olive oil and either red wine vinegar or white wine vinegar. Some eggplant caponata recipes include golden raisins.
Eggplant Caponata can be described as tangy, briny, earthy and slightly sweet. It is said to encompass a dynamic sweet-and-sour flavor profile.
To enjoy eggplant caponata as the traditional Italian appetizer, serve it at room temperature with crusty breads like Italian or Sourdough or crispy gourmet toasts. Serve it with a cheese too, if you’d like. Eggplant caponata pairs up well with many cheeses such as ricotta, mozzarella and Parmigiano-Reggiano. It is also a great topping for pizzas, flatbreads, fish and seafood entrées, grilled cheese sandwiches, hot pasta dishes… the possibilities are endless!
The most common way to serve eggplant caponata is with toasted slices of crusty bread or crispy gourmet toasts. It can also be a feature on a charcuterie board or cheese plate.
Ratatouille and caponata are both tasty Mediterranean dishes that feature eggplant as their main ingredient. Ratatouille is a French vegetable stew that includes onions, peppers, tomatoes and zucchini along with the eggplant. Caponata, on the other hand, is a Sicilian recipe with a bolder, sweet and sour flavor as it includes brilliant antipasti like olives, red wine vinegar and capers. Both dishes are versatile and can be served warm, at a room temperature or cold.
