Christmas has come and gone already, unreal how it flied right by??! Hope you all had the best time with your Family, Friends & Delicious food. Now, it’s New Years Eve-Eve, and we should be prepping all we can for Tomorrow’s Festivities!! Less time cooking tomorrow, more time sipping on Bubbles = Win Win🍾🎉🎊!!

Well actually, more time sipping on the killer Blood Orange Rosemary Aperol Spritz I’ll be sharing tomorrow!! SO, while you’re at the grocery store today gathering all you need for this Caponata, get some Blood Oranges and Rosemary😏

To accompany your Italian cocktail, let’s make an Italian snack shall we! Caponata, a Sicilian eggplant dish. Sweet & sour tomato sauce, red peppers, onions and a hint of saltiness with some capers & olives. Delicious!! Spread on some crostini (I like to add goat cheese) and you have the perfect snack for entertaining.

Eggplants, I feel like it’s a Yay or Nay situation for a lot of people.  I wasn’t really a fan of eggplant until I went to Italy and had the most life changing Eggplant Parmigiana. So. Darn. Good. Then, when I got some eggplant if my veggie box this summer I started playing around with all the Eggplant recipes and this quickly became one of my favourites. When you’re cooking eggplant, you should always salt it and let the moisture seep out before you cook it. In this recipe, you’ll need one large eggplant, about a pound of so. Skin left on, cut into 1 inch cubes. Line a baking sheet with paper towel, spread the diced eggplant on the sheet, season with salt, add another paper towel layer on top and leave it for a good 30 minutes. Pat it dry the best you can and discard the paper towel. Line that baking sheet with parchment paper, spread the eggplant cubes, drizzle with some EVOO, salt and pepper and bake in the oven for 30 minutes at 400.

In the meantime you can prep all the remaining ingredients:

  • 1 Large Red Bell Pepper, chopped 
  • 1 Medium Onion, chopped
  • 2-3 Garlic Cloves, grated or minced 
  • 1/3-1/2 Cup Chopped Green Olives, I used the red pepper stuffed
  • 2 TBSP Chopped Capers
  • 1 1/4 Cup Passata 
  • 1 TBSP Brown Sugar
  • 2 TBSP Red Wine Vinegar
  • EVOO
  • Salt & Pepper 
  • Flat leaf Parsley or Fresh Basil 
  • Sliced Baguette for serving
  • Optional: Goat Cheese

Ideally, this is better when it has cooled completely and rested in the fridge for a day but you could totally make it tomorrow morning to serve tomorrow night. Prep all the crostini on a tray or make a little bruschetta bar so people can serve themselves, delicious! Also, who prepped some Arancini for their Party tomorrow😍🤤!!!

Make this ASAP and I’ll be back tomorrow with some drinksss!!!

XO, Nat



  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Category: Appetizers
  • Cuisine: Italian


Caponata, another delicious Italian recipe. Sweet & Sour, Salty, Eggplants, Peppers, Onions Fresh herbs serve on crostini for the perfect appetizer.


  • 1 Large Eggplant, 1 pound or so
  • 1 Large Red Bell Pepper
  • 1 Medium Onion
  • 2-3 Garlic Cloves, grated or finely chopped
  • 1 1/4 Cup Passata
  • 1 TBSP Brown Sugar
  • 2 TBSP Red Wine Vinegar
  • 1/3 – 1/2 Cup Chopped Green Olives
  • 2 TBSP Chopped Capers
  • Flat leaf parsley or Fresh basil
  • EVOO
  • Salt & Pepper
  • 1 Baguette for serving
  • Optional: Goat Cheese


  1. Preheat the oven to 400. Line a baking sheet with parchment paper, set aside. Line a second baking sheet with paper towel and set aside.
  2. Chop the eggplant into 1 inch cubes. Spread the chopped eggplant on the paper towel lined baking sheet, season with salt. Add another layer of paper towel on top and let sit for about 30 minutes to remove some of the moisture. After 30 minutes, pat down the eggplant and transfer to the parchment paper lined baking sheet. Drizzle with EVOO, season with salt and pepper and bake for 30 minutes.
  3. Chop the red pepper and the onion into 1 inch cubes. In a large skillet, add a few turns of the pan of EVOO. Add the peppers/onions, season with salt and cook for about 4 minutes. Add the grated garlic and cook for 1 minute.
  4. Add the Passata and the brown sugar. Cook on low for about 5 minutes. Add the Red Wine Vinegar, Chopped Olives and Capers. Remove from heat, stir everything together, add some chopped flat leaf parsley or fresh basil, give it a taste and adjust seasoning.
  5. Cool completely, store in the fridge until ready to use.
  6. Serve as is on some toasted baguette or I like to spread some goat cheese on the bread then top it off with the Caponata. You can serve it cold from the fridge or let it warm up to room temperature.


*Best made the day before serving or at least 8-12 hours resting time in the fridge.

Keywords: Caponata, Eggplant, Crostini




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