(Easy) One-Pot Light Eggplant Caponata

If you’re looking for a light, flavorful dish that feels both comforting and healthy, this Easy One-Pot Light Eggplant Caponata is the perfect recipe to try.

For those unfamiliar with caponata, it’s a traditional Sicilian dish featuring eggplant, celery, olives, and capers cooked in a sweet-and-sour tomato-based sauce. This Mediterranean classic is typically served as an appetizer, side dish, or even as a topping for crusty bread. The combination of ingredients creates a rich, vibrant flavor profile that captures the essence of Italian cuisine. In this simplified version, I maintain all the key ingredients and flavors of a traditional caponata while making it easier and lighter. No frying or multiple pans here — just one pot, simple steps, and wholesome ingredients that come together for a delicious, healthier twist.

Caponata is often described as a sweet and sour eggplant stew. The magic of caponata lies in its balance of flavors: the savory eggplant, tangy vinegar, crunchy celery, sweetened tomatoes, and salty capers and olives. Traditionally, caponata involves frying the eggplant before combining it with the other ingredients, which can make the dish heavier and more time-consuming.

This streamlined recipe simplifies the process while still delivering all the classic caponata goodness. Instead of frying, we sauté the eggplant, onion, and celery together, reducing the amount of oil and making the dish lighter without sacrificing flavor. The result? A healthier version that’s easy to make in a single skillet.

This light eggplant caponata is as versatile as it is delicious! You can enjoy it as an appetizer spooned onto toasted slices of crusty bread (think crostini or bruschetta) or as a side dish, served alongside grilled fish, chicken, or roasted vegetables for a wholesome Mediterranean-inspired meal.
Whether you’re new to Italian cooking or a seasoned pro, this easy one-pot caponata is a must-try. It’s the kind of recipe that brings people together around the table—simple, satisfying, and absolutely delicious.

Easy One-Pot Light Eggplant Caponata                                                                                        Print this recipe!

Ingredients
Serves 6

2 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, peeled
1 large eggplant, cubed
3 celery stalks, strings removed and cut into small bites
½ cup green olives, halved
¼ cup tomato paste
1 cup water
2 tablespoons capers
2 tablespoons sugar
2 tablespoons white vinegar
1 teaspoon salt
Ground black pepper to taste
A couple of basil leaves

Directions

Heat olive oil in a large skillet (the biggest you have) over medium-high heat. Add chopped onions and a garlic clove and sauté for 6 to 8 minutes, until the onions are translucent.
Add eggplant cubes and sauté for 10 to 12 minutes until they start to soften and turn golden at the edges.
Add the prepared celery (strings removed), olives, tomato paste, water, and capers. Reduce the heat to low, cover with a lid, and simmer for 10 to 12 minutes. Stir occasionally, and if it starts to look dry, add more water, a couple of tablespoons at a time.
Finally, add vinegar, sugar, salt, black pepper, and basil. Stir well, cover with the lid, and cook for a further 6 to 8 minutes or until all the flavors come together.
Remove from the heat, transfer to a bowl, and let it cool completely. Once the caponata has cooled completely, transfer it to an airtight container.
Store it in the refrigerator for up to 3 to 4 days. The flavors continue to develop over time, so it often tastes even better overnight. Take it out of the fridge about 1 hour before serving to allow the flavors to come to room temperature.
If you want to keep it for a longer period, you can freeze it in a sealed container for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm gently on the stovetop over low heat, adding a splash of water if necessary.

Nutrition facts

One serving yields 160 calories, 50 grams of carbs, 12 grams of fat, and 2 grams of protein.