Golden, caramelized cubes of eggplant simmer down with celery, onion, and garlic in a rich tomato base until everything turns silky and deeply savory. Briny green olives and capers punch through the sauce, while a splash of red wine vinegar and a touch of sugar build that classic sweet-and-sour agrodolce balance this dish is known for. It all comes together in one skillet, then gets a rest at room temperature so the flavors have time to meld and deepen — this is the kind of dish that's genuinely better made ahead. Torn basil on top adds a fresh, fragrant finish, and a pile of crusty bread nearby is the easiest way to scoop up every bit of sauce. Naturally plant-based from the vegetables up, this caponata is an easy, satisfying win for a vegan spread, whether you're serving it as a topper, a side, or the star of an appetizer board.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Toss the eggplant cubes with 1 tsp kosher salt in a colander and let them drain over the sink for 20 minutes. Pat thoroughly dry with paper towels.
Heat 3 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the eggplant in a single layer — work in two batches if needed to avoid crowding — and cook, stirring occasionally, until golden brown on most sides and just tender, about 8–10 minutes per batch. Transfer to a plate with a slotted spoon.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
