Best 11 Eggplant With Capers And Olives Recipes

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Eggplant with capers and olives is a delightful Mediterranean dish that combines the savory flavors of eggplant, capers, and olives with fresh herbs and spices. This dish is a great way to enjoy the bounty of the summer harvest, and it can be served as a main course or as a side dish. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at your next dinner party, eggplant with capers and olives is sure to please.

Here are our top 11 tried and tested recipes!

MELANZANE RIPIENE CON CAPPERI E OLIVE (STUFFED EGGPLANT WITH CAPERS AND OLIVES)



Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives) image

The stuffed eggplant is a classic from the Puglia region and throughout the south of Italy. When summer comes and I find small seedless eggplants, I prepare them very often. I add olives and capers to the filling; they blend very well with the flavor of eggplant. These taste even better if prepared in advance, even the day before.

Provided by SilviaG

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 4

Number Of Ingredients 8

9 small eggplants, halved lengthwise
2 eggs
1 cup grated Parmesan cheese
2 tablespoons capers
2 tablespoons pitted and sliced black olives
2 (16 ounce) cans tomato sauce, divided
1 bunch fresh parsley, chopped
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
  • Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).
  • Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.
  • Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.
  • Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 58.2 g, Cholesterol 110.6 mg, Fat 10.7 g, Fiber 29.7 g, Protein 22.1 g, SaturatedFat 4.6 g, Sodium 1756.8 mg, Sugar 27.4 g

EGGPLANT WITH CAPERS AND OLIVES RECIPE



Eggplant with Capers and Olives Recipe image

Enjoy the harvest with this easy, Mediterranean inspired, eggplant and pasta recipe.

Provided by Renee Pottle

Categories     Entree

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 lb. eggplant
1 large leek
2 Tbsp olive oil
1 cup small black olives
1 Tbsp capers
¼ cup pine nuts or pistachios (sometimes I use walnuts)
¼ tsp red pepper flakes
¾ lb. cooked ziti or other pasta
Freshly grated Asiago chese

Steps:

  • Trim top and bottom from eggplant.
  • Cut into cubes and set in a colander. Toss cubes with a little salt and let drain for 15 minutes.
  • Rinse well and pat dry with a paper towel.
  • Slice the white and light green parts of the leek.
  • Heat olive oil in a large skillet over medium heat. Saute leek until soft, 3-4 minutes.
  • Add rinsed eggplant to skillet. Saute until soft, 5-15 minutes.
  • Add olives, capers, nuts and red pepper flakes. Heat through.
  • Toss with drained pasta, adding small amounts of additional olive oil if desired.
  • Top each serving with grated cheese.

EGGPLANT CAPONATA (SICILIAN VERSION)



Eggplant Caponata (Sicilian Version) image

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Provided by rocks_67

Categories     Appetizers and Snacks     Antipasto Recipes

Time 1h34m

Yield 16

Number Of Ingredients 16

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

Steps:

  • Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
  • Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
  • Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g

MASHED EGGPLANT WITH CAPERS, SCALLIONS AND PARSLEY



Mashed Eggplant With Capers, Scallions and Parsley image

Summer is the perfect time to adopt the Mediterranean custom of serving savory little room temperature dishes for casual nibbling, referred to as mezze throughout the Middle East. An assortment of mezze can precede a larger feast, served as appetizers, or you may make an informal meal of mezze, picnic-style, indoors or out. This lemony Turkish-style eggplant dip fits the bill beautifully, spread on baguette toasts or crisp pita bread.

Provided by David Tanis

Categories     dips and spreads, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup large capers, preferably salt-packed
2 pounds medium eggplants
Salt and pepper
Extra-virgin olive oil
1 cup thinly slivered scallions, plus more for garnish
1 cup chopped parsley, plus more for garnish
1/2 teaspoon grated garlic
1 teaspoon lemon zest
3 tablespoons lemon juice
2 tablespoons pomegranate molasses
2 tablespoons yogurt
1 pinch cayenne
Baguette toasts or pita bread, for serving

Steps:

  • Put the capers in a bowl and rinse off salt thoroughly with lukewarm water. Soak rinsed capers in lukewarm water for 20 minutes. Drain and rinse again, then blot dry. Chop roughly and set aside.
  • Heat oven to 400 degrees. Peel eggplants and cut into 1-inch cubes. Toss cubes in a mixing bowl with salt and pepper, then drizzle with 3 tablespoons olive oil and toss to coat. Place on a baking sheet in one layer and roast uncovered for 15 to 20 minutes, or until golden and tender when pierced with a fork. Cool.
  • Put cooked eggplants in a food processor and pulse briefly. Add capers, scallions, parsley, garlic, lemon zest and juice, pomegranate molasses, yogurt, cayenne and 2 tablespoons olive oil and blend until well combined. Transfer to a bowl. (May be prepared and stored at cool room temperature, covered, up to 2 hours in advance, or refrigerated for up to a week.)
  • Before serving, taste and adjust seasoning. Serve eggplant spread on toast, sprinkled with scallions and parsley, or as a dip for pita bread.

Nutrition Facts : @context http, Calories 86, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 416 milligrams, Sugar 11 grams

EGGPLANT WITH CAPERS AND OLIVES



Eggplant With Capers and Olives image

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I love eggplant accompanied by strong flavors. Feel free to add herbs or red pepper flakes to taste.

Provided by Engrossed

Categories     European

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 large eggplant, cut into small cubes
1 onion, quartered and thinly sliced
1 -2 garlic clove, minced
1/2-3/4 cup celery, chopped
1 tablespoon tomato sauce
3 tablespoons water, more if needed
3 -4 tablespoons capers, rinsed
12 pitted black olives, chopped
6 stuffed green olives, chopped
2 -3 tablespoons wine vinegar
1 tablespoon sugar
salt and pepper, to taste
lemon slice, to garnish

Steps:

  • A large, nonstick skillet with a cover works best for this recipe.
  • Heat 2 tablespoons of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
  • Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
  • Add celery, tomato sauce, and a few tablespoons of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
  • Return eggplant to pan, add capers, and olives.
  • Heat the vinegar with the sugar and add to eggplant mixture.
  • Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
  • Serve hot or or cold, with slices of lemon.

CAPONATINA SICILIANA (EGGPLANT, OLIVE, AND CELERY APPETIZER)



Caponatina Siciliana (Eggplant, Olive, and Celery Appetizer) image

Provided by Food Network

Categories     appetizer

Time P2D

Yield 8 to 10 servings

Number Of Ingredients 13

2 large eggplants
Salt to taste
1 jar (6 1/2 ounces) oil-cured black olives, pitted and halved
1 jar (5 3/4 ounces) green olives with pimiento, drained and halved
1 jar (3 ounces) capers, drained
2 cups water
4 large stalks celery, diced
1/2 to 2/3 cup olive oil
2 large onions, sliced
2 cans (16 ounces each) tomato sauce
Freshly ground pepper, to taste
1/4 cup sugar
1/2 cup red wine vinegar

Steps:

  • Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well, and pat dry. In a bowl, combine the black olives, green olives, and capers. Cover with warm water and let them plump for 20 minutes. Drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend.

PASTA WITH EGGPLANT, CAPERS, AND OLIVES



Pasta with Eggplant, Capers, and Olives image

Provided by Giovanna Tabanelli

Categories     Olive     Pasta     Eggplant     Summer     Capers     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 17

1 eggplant (1 1/4 lb), peeled and cut into 1/4-inch dice
1 1/2 teaspoons kosher salt
2 tablespoons salt-packed capers *
1 red bell pepper
4 cups vegetable oil
10 green Bella di Cerignola olives, pitted*
1/2 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh parsley leaves
1/2 teaspoon finely chopped fresh marjoram
3 garlic cloves
2 tablespoons extra-virgin olive oil
1 anchovy fillet, rinsed and chopped
2 tablespoons dry white wine
1 lb penne rigate or fusilli
Special Equipment
a deep-fat thermometer

Steps:

  • Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
  • While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
  • Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
  • When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.
  • Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.
  • Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
  • Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
  • *Available at specialty foods shops and chefshop.com.

SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES



Sauteed Eggplant With Capers and Anchovies image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 small eggplant, about 1/2 pound
2 tablespoons olive oil
1 sweet red pepper cut into 1/4-inch cubes
1 large green pepper cut into 1/4-inch cubes
1/2 cup chopped onions
1 teaspoon chopped garlic
Salt and pepper to taste
1/8 teaspoon red hot pepper flakes
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
2 tablespoons drained capers
4 anchovy fillets, chopped
2 tablespoons chopped parsley

Steps:

  • Peel the eggplant and cut into 1/2-inch cubes.
  • Pour the olive oil in a highly heated large nonstick skillet and add the eggplant, red and green peppers and the onions. Cook and stir until tender. Do not overcook.
  • Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams

ROASTED EGGPLANT SALAD WITH CAPERS AND ONIONS



Roasted Eggplant Salad with Capers and Onions image

Provided by Diane Kochilas

Categories     Salad     Tomato     Vegetable     Side     Roast     Vegetarian     Vinegar     Eggplant     Healthy     Vegan     Capers

Yield Makes 6 to 8 servings

Number Of Ingredients 10

3 large eggplants, roasted
1/2 cup extra-virgin olive oil
Salt to taste
1 medium onion, finely chopped
3 garlic cloves, pressed or minced
1/4 cup small, preferably Greek, capers, rinsed and drained
1 large, firm, ripe tomato, peeled, seeded, and finely chopped
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar, or more to taste
Freshly ground black pepper to taste

Steps:

  • 1. Wash and pat dry the eggplants. Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a grill.) Remove and let cool slightly.
  • 2. Have a large bowl with the olive oil ready. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well. Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired.

PAN-FRIED EGGPLANT WITH ONION, CAPER AND HERB SAUCE



Pan-Fried Eggplant With Onion, Caper and Herb Sauce image

We're growing white eggplants in our garden this year, which they say are supposed to be a bit sweeter than purple. This recipe came off another site then was tweaked just a bit. The first time I made it I left out the capers and used dried parsley and basil and it was still delicious. The topping is also good on fried fish.

Provided by jaynine

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium eggplants (white or purple)
1 -2 teaspoon salt
3 tablespoons olive oil, divided
2 tablespoons capers
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/3 cup finely chopped red onion
1 teaspoon minced garlic

Steps:

  • Peel eggplants and slice into 3/4 inch slices. Sprinkle both sides with salt, and let sit about 20 minutes to draw out the water. Blot both sides with paper towel.
  • Heat 1 tbsp olive oil in large non-stick frying pan over medium-high heat. Cook eggplant about 4-5 minutes on each side, until cooked through and browned. Remove eggplant to serving dish.
  • While eggplant is cooking, combine capers, lemon juice, balsamic vinegar, parsley, basil and 1 tbsp olive oil. For a finely chopped sauce, you can pulse this mixture in a food processor, otherwise can leave as is (if not using capers, leave as is).
  • Add last tbsp olive oil to pan, heat about 30 seconds, then add red onion and saute 2-3 minutes. Add minced garlic and saute another minute. Add caper mixture and heat through for about a minute.
  • Pour sauce over eggplant and serve immediately.

KINGKLIP WITH EGGPLANT, RAGOUT AND CAPERS RECIPE BY TASTY



Kingklip With Eggplant, Ragout and Capers Recipe by Tasty image

Here's what you need: olive oil, onions, tomatoes, eggplants, oregano, garlic, olive, tomato paste, white wine, olive oil, capers, butter, kingklip fillets, salt and pepper, italian parsley, lemon

Provided by Lorna Maseko

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 onions, chopped
8 tomatoes, chopped
2 eggplants, diced
1 tablespoon oregano
1 clove garlic, crushed
½ cup olive, roughly chopped
1 tablespoon tomato paste
1 cup white wine
2 tablespoons olive oil
¼ cup capers
½ cup butter
4 kingklip fillets
salt and pepper
1 handful italian parsley
1 lemon, cut into wedges

Steps:

  • Drizzle the olive oil in a pan at medium-high heat, and sauté the onions till soft. Add the tomatoes, eggplant, oregano, garlic, olives, tomato paste and wine, and allow the mixture to come to a gentle simmer.
  • Cook until the ragout has reduced and is slightly thickened.
  • In another pan on high heat, drizzle a little olive oil and, when hot, add the capers. Fry the capers, tossing to prevent them from sticking to the pan.
  • Remove the crispy capers from the pan and place on a paper towel to drain the excess fat.
  • Season the kingklip with salt and pepper. Add the butter to the same pan used for the capers and, once slightly brown, place the fish skin side down for 4 minutes until golden brown and crispy. Turn the fish and cook for another 2-3 minutes.
  • As the fish cooks, spoon the butter over the top.
  • Remove the fish from the heat, place on the ragout, and garnish with crispy capers and chopped parsley.
  • Squeeze a lemon wedge over the dish and serve with ciabatta or focaccia.

Nutrition Facts : Calories 702 calories, Carbohydrate 56 grams, Fat 41 grams, Fiber 14 grams, Protein 31 grams, Sugar 21 grams

Tips:

  • Choose the right eggplant: Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are bruised or have blemishes.
  • Prepare the eggplant properly: To prevent the eggplant from absorbing too much oil, salt it and let it sit for 30 minutes before cooking. Then, rinse the eggplant and pat it dry.
  • Use a good quality olive oil: Olive oil is a key ingredient in this dish, so make sure you use a good quality oil that has a fruity flavor.
  • Don't overcrowd the pan: When cooking the eggplant, don't overcrowd the pan. This will prevent the eggplant from cooking evenly.
  • Season the eggplant well: Season the eggplant with salt, pepper, and other spices to taste.
  • Add the capers and olives at the end: Capers and olives are added at the end of the cooking process to prevent them from becoming too salty.

Conclusion:

Eggplant with capers and olives is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover eggplant. This dish can be served on its own or with a side of rice or pasta.

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