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This single serving Caponata is a flavorful Sicilian dish made with roasted eggplant, tangy tomatoes, briny olives, and a touch of sweetness from raisins. It’s rich, well-balanced, and perfect as a topping, side, or appetizer.
Featured Comment
“I am so glad I tried this recipe! I used eggplant, cherry tomatoes, and basil from my garden, and everything else I had in my pantry. The flavors were a delicious blend of sweet and savory, with just the right amount of heat…”
– Teresa
Why You’ll Love This Recipe
- Full of Flavor: Roasted eggplant, tangy tomatoes, and briny olives create a rich, well-balanced dish.
- Versatile: Serve as an appetizer, side, or part of a mezze or cheese board.
- Wholesome Ingredients: Made with fresh vegetables
- Make-Ahead Friendly: Tastes even better after a day in the fridge.
Caponata is bold, vibrant, and full of flavor – one of my all-time favorites. This single serving version keeps things simple with roasted eggplant for added sweetness and a hint of smokiness. It’s delicious over a single serving of baked rice, a slice of homemade French bread, tossed with a bowl of buttered noodles, or served with a single baked chicken breast or baked cod. I think you’re going to love it!
If you enjoy eggplant, try our single serving eggplant Parmesan, chicken tagine for one, and twice baked eggplant!
Ingredients and Substitutions
If you have any ingredients leftover from this single serving caponata recipe, check out our Leftover Ingredients Recipe Finder.
- Eggplant: One small eggplant (about 10 ounces/283 grams). Roasting enhances its natural sweetness and reduces the need for excess oil. You can also grill or fry it.
- Onion: Provides a sweet and savory base. Use white, yellow, or red onions. Extra onions? Add them to single serving chicken paprika, lasagna soup for one, or a small batch of Spanish rice.
- Celery: Adds crunch and fresh flavor. If unavailable, fennel works too. Leftover celery? Use it in small batch macaroni salad or vegetable soup for one.
- Red Bell Pepper: Brings sweetness and color. Yellow or green bell peppers work too. Leftover peppers? Add them to a single shrimp quinoa bowl, stuffed peppers for two, or single serving chicken shawarma.
- Green Olives (Castelventrano): Add a mild, briny contrast. Prefer a stronger olive flavor? Use Kalamata. Extra olives? Try them in slow cooker ropa vieja for one or a mini muffuletta.
- Raisins: Add natural sweetness to balance acidity. Currants or dried cranberries can be used instead. Some recipes use sugar, but raisins bring just the right amount of sweetness. Leftovers? Toss them into small batch morning glory muffins, small batch hermit cookies, or small batch cream scones.
- White Wine Vinegar: Brightens the dish with acidity. Red wine vinegar or apple cider vinegar are good alternatives.
- Honey: Adds a touch of sweetness to balance flavors. Maple syrup or agave can be used if preferred.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
This caponata recipe is delicious as is, but here are some variations to try:
- Spicy: Add extra red pepper flakes or a dash of hot sauce.
- Herby: Stir in fresh basil, parsley, or oregano.
- Nutty: Mix in toasted pine nuts or almonds for crunch.
- Creamy: Add crumbled feta or goat cheese.
- Hearty: Sauté mushrooms and mix them in.
How To Make Caponata
These step-by-step photos and instructions help you visualize how make this small batch eggplant caponata recipe. See the recipe card below for ingredient amounts and full recipe instructions.
- Roast the Eggplant: Preheat the oven to 425°F (220°C). Place peeled, cubed eggplant on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Cook the Vegetables: Heat olive oil in a 10-inch skillet over medium-high heat. Add onion, celery, bell pepper, salt, and red pepper flakes. Cook, stirring occasionally, for 5–6 minutes until softened.
- Simmer the Sauce: Add crushed tomatoes and bring to a simmer.
- Add Flavorings: Stir in olives, capers, raisins, vinegar, and honey. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally.
- Combine and Heat Through: Stir in the roasted eggplant and cook for 2 – 3 minutes to absorb the flavors.
- Finish and Serve: Transfer to a bowl, garnish with fresh herbs if desired, and serve.
Expert Tips
- Use Fresh Ingredients: Fresh vegetables and good-quality olives enhance the flavor.
- Make Ahead: The flavors deepen overnight, making it even better the next day.
- Serve at Room Temperature: Let it sit out before serving for the best taste.
- Add Fresh Herbs: A sprinkle of basil or parsley adds brightness.
- Adjust Sweetness: Add more honey or raisins if you like it sweeter.
- Store Properly: Keep in an airtight container in the fridge for up to 5 days.
- Reheat Gently: Warm slowly to preserve texture and flavor.
Frequently Asked Questions
Yes! Caponata tastes even better after a day in the fridge as the flavors meld.
It’s best served at room temperature, but you can enjoy it warm or chilled.
Store caponata in an airtight container in the refrigerator for up to 5 days.
Yes, just double the ingredient amounts.
Eggplant is the key ingredient in traditional caponata, but you can try substituting zucchini or mushrooms for a similar texture. The flavor will be different, but the sweet and tangy elements will still come through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving eggplant caponata recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Caponata For One
Equipment
Ingredients
- 1 small eggplant or ½ of a medium eggplant – (10 oz/280 g) – peeled and cut into cubes
- 2 tablespoons olive oil -divided
- ¼ teaspoon kosher salt -divided
- ⅛ teaspoon coarsely ground black pepper
- ½ cup chopped onions
- 1 celery stalk -chopped
- ¼ cup chopped red bell pepper
- ⅛ teaspoon red pepper flakes
- 1 clove garlic -minced
- ¾ cup canned crushed tomatoes (6.5 oz)
- 4 pitted green olives -chopped. (I recommend using Castelvetrano olives)
- 1 tablespoon capers
- 1 tablespoon raisins
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- chopped fresh parsley or fresh mint -optional for topping.
Instructions
- Roast the Eggplant: Preheat the oven to 425°F (220°C). Place peeled, cubed eggplant on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread in a single layer and bake for 20 minutes. Set aside.
- Cook the Vegetables: Heat olive oil in a 10-inch skillet over medium-high heat. Add onion, celery, bell pepper, salt, and red pepper flakes. Cook, stirring occasionally, for 5–6 minutes until softened. Stir in garlic and cook for 1–2 minutes, stirring constantly.
- Simmer the Sauce: Add crushed tomatoes and bring to a simmer.
- Add Flavorings: Stir in olives, capers, raisins, vinegar, and honey. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally.
- Combine and Heat Through: Stir in the roasted eggplant and cook for 2–3 minutes to absorb the flavors.
- Finish and Serve: Transfer to a bowl, garnish with fresh herbs if desired, and serve.
Notes
- Use Fresh Ingredients: Fresh vegetables and good-quality olives enhance the flavor.
- Make Ahead: The flavors deepen overnight, making it even better the next day.
- Serve at Room Temperature: Let it sit out before serving for the best taste.
- Add Fresh Herbs: A sprinkle of basil or parsley adds brightness.
- Adjust Sweetness: Add more honey or raisins if you like it sweeter.
- Store Properly: Keep in an airtight container in the fridge for up to 5 days.
- Reheat Gently: Warm slowly to preserve texture and flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I am so glad I tried this recipe! I used eggplant, cherry tomatoes, and basil from my garden, and everything else I had in my pantry. The flavors were a delicious blend of sweet and savory, with just the right amount of heat. I ate this with some caprese skewers and focaccia bread. Perfect for a warm (85 degrees) evening dinner. I usually eat alone, so have enjoyed trying out many of your recipes.
I’m so happy you enjoyed the caponata! Using fresh ingredients from your garden must have made it extra special. Your dinner sounds perfect for a warm evening. Thank you for sharing, and I’m glad you’re enjoying the recipes!
I grew up in an Italian household but never had Caponata. This recipe is really, really good. I chopped the vegetables all the same size and on the small side. The flavor is great. Definitely can taste the sweet taste of the raisins and the tart and tangy taste of the vinegar.
The one thing that I do disagree with is the Prep Time listed as 10 minutes. I spent about 45 minutes preparing all of the vegetables before beginning to cook.
I’m so happy you enjoyed the caponata.
I was just thinking of making this dish and you stuck with the original recipe (I prefer baking than frying for health purposes) so thank you! I’m sure it will taste great 😊
Good recipe.