Jamie Oliver Eggplant Caponata

I made this dish last weekend, out of curiosity and a little stubborn hunger. Jamie Oliver Eggplant Caponata—yep, that’s what it’s called. Sounds fancy, but it’s actually a mess of vegetables that comes together like magic. Deep, moody flavors. Sweet, sharp, earthy, soft. It’s Sicilian, technically, but don’t get hung up on that.

What I didn’t expect, The smell when the vinegar hits the hot pan. You get this punch of sharp-sour air that stings your nose just enough to make you grin. Anyway, here’s what you need to start.

Ingredients Needed

• 2 big eggplants
• 1 small red onion, tight-skinned and loud when you slice it
• 2 garlic cloves, smashed flat
• A handful of fresh flat-leaf parsley – half a bunch or so, doesn’t have to be exact
• 2 tablespoons salted capers, rinsed until they stop being bossy
• Half a cup green olives, rough chopped (don’t be precious)
• 5 ripe tomatoes – the kind that bleed when you cut them
• 4 tablespoons olive oil
• A fat teaspoon dried oregano
• A couple tablespoons red wine vinegar – pour and taste as you go
• Optional: 2 tablespoons slivered almonds, toasted until they smell like warm bread

How To Make Jamie Oliver Eggplant Caponata

• Chop the eggplants into big chunks. Onion gets sliced, garlic smashed.
• Tear parsley leaves from stalks. Chop stalks. Save the leaves.
• Toast almonds if you’re using them. Golden, not burnt.
• Heat oil in a big pan. Add eggplant, oregano, and salt. Let it sit, then shake. Repeat till golden.
• Toss in onion, garlic, parsley stalks. Stir till soft.
• Add capers and olives. Then pour in vinegar. Step back. Let it hit.
• Throw in tomatoes. Simmer until it thickens and everything melds together.
• Taste. Adjust salt, pepper, maybe more vinegar.
• Top with parsley leaves and toasted almonds. Or not. Depends on your mood.

Why I Love This Recipe

I made it once and then again three days later. My partner scooped it up on torn bread and said it tasted like summer that’s been sitting in a jar all winter. It’s the kind of thing that gets better when you forget about it for a bit. That vinegar-tomato warmth clings to your tongue. You remember it later, which is rare for vegetables.

Recipe Tips

• Salt the eggplant early. Let it sweat, pat it dry. They cook better that way.
• Good vinegar matters. Sharp, fruity, real. Don’t use that weird pale stuff.
• Let the sauce go thick. Loose is fine, but thick means flavor.
• Sometimes I add a pinch of sugar. You don’t have to.
• Wait to eat it. Really. Let it rest. An hour. A day. Up to you.

How To Store This Jamie Oliver Eggplant Caponata

• Room temp: Fine for a couple hours.
• Fridge: Absolutely. Covered, five days easy. Tastes better on day two anyway.
• Freezer: Sure. It’s not glamorous when thawed, but still tasty. Three months if you must.
• Reheating: Oven works. 350. Covered. 15-20 min. Microwave, Yeah. Cover it, stir halfway. Stovetop? My favorite. Medium heat. Stir till warm and comforting.

Questions People Ask Me

Can I use canned tomatoes?
Yes. I do it. Just drain them or it’ll go soupy.

No red wine vinegar?
Use balsamic. Apple cider. Lemon juice in a pinch. Just make it taste good.

Can I make this ahead?
Better if you do. Caponata is a patient food. Improves with age.

Too oily?
Salt the eggplant, wait, dry it. That helps. Also, don’t drown it in oil.

Peel the eggplant?
No. The skin holds the whole thing together. Adds bite, too.

Nutrition Facts (per serving)

• Calories: 120
• Carbs: 14g
• Protein: 2g
• Fat:7g
• Sugar: 8g
• Fibre: 4g
• Sodium: 250mg

Try More Recipes:

• Jamie Oliver Onion Bhaji
• Jamie Oliver Romesco Sauce
• Jamie Oliver Parma Ham And Melon Starter