A hearty tray-style caponata with golden fried potatoes, soft eggplant, sweet peppers, and juicy tomatoes, lifted with capers, red wine vinegar, and fresh basil. Serve warm or at room temperature as a side, antipasto, or light vegetarian main.
Eggplant Caponata with Potato & Peppers
Prep time :
15 minutes
Cook time :
20-25 minutes
Serves :
4-6
Total Time :
About 30 minutes
Eggplant Caponata with Potato & Peppers
Ingredients
- 2 medium waxy potatoes, skin on, scrubbed and sliced into wedges or thick rounds
- 1 medium eggplant, cut into 2cm cubes
- 2-3 bell peppers (mixed colours), sliced or chopped
- 2-3 ripe tomatoes, chopped
- or 250g cherry tomatoes, halved
- 3 tbsp capers, rinsed and drained (salt-packed or brined)
- 2 garlic cloves, finely sliced
- or ½ red onion, thinly sliced
- 1-2 tbsp red wine vinegar, to taste
- Extra virgin olive oil, for shallow frying
- Handful fresh basil, torn
- Sea salt, to taste
- Cracked black pepper, to taste
- Optional: pinch of chilli flakes or chopped Calabrian chilli
Method
1. Fry the Potatoes
- Leave the skins on the potatoes. Give them a good scrub and slice into wedges or thick rounds.
- In a wide pan, heat a generous layer of olive oil over medium–high heat.
- Fry the potatoes for 10–12 minutes, turning occasionally, until golden and crisp.
- Drain on a paper towel and season with salt.
2. Cook Eggplant & Peppers
- In the same pan, fry eggplant cubes over medium-high heat until golden and soft, 8-10 minutes, adding more olive oil as needed.
- Add sliced peppers and cook for about 5 minutes, until just softened.
3. Build the Caponata Base
- Add garlic (or red onion) to the pan and cook for 1-2 minutes, until fragrant.
- Stir in chopped tomatoes and cook gently so they release their juices and form a light sauce.
- Add the capers and let them sizzle in the sauce to release their briny flavour.
- If using, add a pinch of chilli flakes or chopped Calabrian chilli.
4. Finish with Potatoes & Vinegar
- Gently fold the crispy potatoes back into the pan, taking care not to break them up too much.
- Splash in red wine vinegar and let it steam briefly, brightening the vegetables.
- Simmer for a minute to bring everything together, then turn off the heat.
Chef’s Tip
Caponata only improves as it sits, make it a little ahead and let it come to room temperature for maximum flavour. Use waxy potatoes so they hold their shape and stay pleasantly crisp outside while soaking up the sauce.
