Mediterranean Eggplant Caponata & Halloumi
Caponata is a Sicilian-inspired eggplant dish with a Mediterranean twist — tender eggplant, tomatoes, peppers, and olives simmered in a sweet-tangy sauce. Pairing it with grilled halloumi adds a salty, creamy counterpoint, making this a complete vegetarian meal or appetizer.
⏳ Time
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
For the Caponata
2 medium eggplants (about 1 lb / 450 g), diced into 1-inch cubes
1 medium red bell pepper, diced
1 medium yellow onion, diced
2 celery stalks, diced
3 garlic cloves, minced
2 tbsp olive oil (plus more if needed)
1 can (14 oz / 400 g) diced tomatoes (or 3 fresh tomatoes, chopped)
¼ cup green or Kalamatas olives, pitted and chopped
2 tbsp capers, drained
2 tbsp red wine vinegar
1 tbsp honey or sugar (optional, to balance acidity)
½ tsp dried oregano
¼ tsp chili flakes (optional)
Salt & black pepper, to taste
2 tbsp fresh parsley, chopped
For the Halloumi
8 oz (225 g) halloumi cheese, sliced into ½-inch slabs
1 tsp olive oil
ℹ️ Instructions
1. Cook the Eggplant
1. Sprinkle diced eggplant with a pinch of salt and let sit for 10 minutes to draw out bitterness. Pat dry with a paper towel.
2. Heat 1 tbsp olive oil in a large skillet over medium heat.
3. Add eggplant and sauté for 6–8 minutes until golden and soft, adding a splash more oil if needed. Transfer to a plate.
2. Make the Caponata Base
1. In the same skillet, heat another 1 tbsp olive oil.
2. Add onion, celery, and bell pepper. Cook 5 minutes until softened.
3. Stir in garlic and cook 1 minute until fragrant.
3. Simmer the Caponata
1. Add tomatoes, olives, capers, vinegar, honey (if using), oregano, and chili flakes.
2. Return eggplant to the pan.
3. Simmer uncovered for 15–20 minutes, stirring occasionally, until thick and flavors have melded.
4. Adjust salt, pepper, and vinegar to taste.
5. Stir in fresh parsley before serving.
4. Grill the Halloumi
1. Heat a grill pan or non-stick skillet over medium-high heat.
2. Brush halloumi slices lightly with olive oil.
3. Grill for 1–2 minutes per side until golden and crisp.
5. Serve
Spoon caponata onto plates or a serving platter.
Arrange grilled halloumi on top or alongside.
Garnish with extra parsley and a drizzle of olive oil.
Notes & Tips
Make ahead: Caponata tastes even better after resting in the fridge overnight.
Serving ideas: Serve with crusty bread, over couscous, or alongside grilled meats.
Extra depth: Add 1–2 tbsp raisins or pine nuts to the caponata for a sweet-nutty twist.
⁉️ Frequently asked questions FAQ
Q: Can I bake the eggplant instead of frying?
Yes — toss with olive oil, roast at 425°F (220°C) for 20–25 minutes until tender, then add to the sauce.
Q: Can I serve it cold?
Yes — caponata is delicious warm, room temperature, or chilled.
✅ Nutritional Information
Calories: ~340
Protein: 14g
Carbs: 24g
Fat: 22g
Fiber: 8g
Sugar: 10g