12 Delicious Ruths Eggplant Caponata Recipes

There’s something truly magical about transforming simple, fresh ingredients into a dish that’s bursting with flavor, and Ruth’s Eggplant Caponata does just that. Whether you’re looking for a quick weeknight dinner or a show-stopping side for your next gathering, these 12 recipes promise to delight your taste buds and inspire your cooking. Dive in and discover your new favorite way to enjoy this versatile and delicious dish!

Classic Ruths Eggplant Caponata

Alright, let’s dive into the world of Classic Ruth’s Eggplant Caponata, a dish that’s as fun to make as it is to say five times fast. This Sicilian staple is a symphony of sweet, sour, and savory flavors that’ll have your taste buds doing the tarantella.

Ingredients

• 1 large eggplant, diced into 1-inch cubes (because size matters here, folks)
• 1/4 cup extra virgin olive oil (my liquid gold for cooking)
• 1 medium onion, finely chopped (tears are optional but likely)
• 2 celery stalks, diced (for that crunch we all secretly crave)
• 1/2 cup green olives, pitted and sliced (the salty little gems of this dish)
• 2 tbsp capers, drained (because they’re the unsung heroes of flavor)
• 1/4 cup red wine vinegar (for that tangy kick)
• 1 tbsp sugar (to sweeten the deal, literally)
• 1/4 cup tomato paste (the glue that holds this flavor party together)
• Salt to taste (but let’s not go overboard, we’re not preserving anything here)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers like a mirage in the desert.
2. Add the diced eggplant and cook until golden brown, about 5 minutes, stirring occasionally. Tip: Don’t crowd the pan, or you’ll steam the eggplant instead of browning it.
3. Toss in the onion and celery, cooking until they’re softer than your favorite pillow, about 4 minutes.
4. Stir in the green olives and capers, letting their flavors mingle like guests at a great party, for 2 minutes.
5. Pour in the red wine vinegar and sprinkle the sugar over the mixture, stirring until the sugar dissolves. Tip: This is where the magic happens, so don’t rush it.
6. Add the tomato paste and a pinch of salt, mixing well to combine all the ingredients into a harmonious blend. Cook for another 5 minutes, stirring occasionally. Tip: If it starts to stick, a splash of water can save the day.
7. Remove from heat and let it cool slightly. The caponata will thicken as it cools, turning into the perfect consistency for spreading or scooping.

Perfectly balanced between sweet and savory, this caponata is a versatile champion. Serve it atop crusty bread for a quick appetizer, or let it shine as a side dish to grilled meats. Either way, it’s bound to steal the show.

Spicy Ruths Eggplant Caponata

Let’s dive into a dish that’s as fun to say as it is to eat—Spicy Ruth’s Eggplant Caponata. This isn’t your grandma’s caponata (unless your grandma is Ruth, and she’s got a penchant for spice). It’s a vibrant, chunky mix that’s perfect for spooning over crusty bread or pretending you’re fancy atop some grilled fish.

Ingredients

• 1 large eggplant, diced into 1-inch cubes (because size matters here, folks)
• 1/4 cup extra virgin olive oil (my liquid gold for cooking)
• 1 medium red onion, finely chopped (tears are optional but likely)
• 2 cloves garlic, minced (more if you’re not planning any kisses)
• 1/2 cup green olives, pitted and sliced (they’re the salty little devils of this dish)
• 1 tbsp capers, drained (these tiny flavor bombs are non-negotiable)
• 1/4 cup red wine vinegar (for that tangy kick)
• 1 tsp red pepper flakes (adjust if you’re not into the whole ‘spicy’ thing)
• 1 tbsp sugar (to balance the tang and heat)
• Salt to taste (because under-seasoning is a culinary crime)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers like a mirage in the desert.
2. Add the diced eggplant and cook, stirring occasionally, until it’s golden and tender, about 10 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the eggplant instead of browning it.
3. Toss in the red onion and garlic, cooking until the onion is translucent and the garlic is fragrant, about 5 minutes. Tip: Keep the heat medium to avoid burning the garlic—it’s bitter when it’s burnt.
4. Stir in the green olives, capers, red wine vinegar, red pepper flakes, and sugar. Let the mixture simmer for 15 minutes, stirring occasionally, until the flavors have melded together like a well-rehearsed band.
5. Season with salt to taste, then remove from heat. Tip: Let it sit for 10 minutes before serving; it’s like the dish needs a little nap to reach its full potential.

And just like that, you’ve got a caponata that’s bursting with textures—soft eggplant, crunchy onions, and those briny pops from the olives and capers. Serve it warm or at room temperature, because this dish is as flexible as your yoga instructor. A dollop on grilled chicken or a smear on toasted baguette? Yes, please.

Sweet and Sour Ruths Eggplant Caponata

Zesty and zingy, this Sweet and Sour Ruths Eggplant Caponata is about to become your new favorite way to turn eggplant into a party. Perfect for those who love a dish that dances between sweet, sour, and savory, it’s a versatile star that shines on toast, pasta, or straight from the bowl.

Ingredients

• 1 large eggplant, diced into 1-inch cubes (because size matters here, folks)
• 1/4 cup extra virgin olive oil (my go-to for that rich, fruity depth)
• 1 medium onion, finely chopped (tears are optional but likely)
• 2 cloves garlic, minced (more if you’re feeling brave)
• 1/2 cup green olives, pitted and sliced (for that salty punch)
• 1/4 cup capers, drained (they’re the secret heroes)
• 1/4 cup red wine vinegar (for the perfect tang)
• 2 tbsp sugar (to sweeten the deal)
• 1/4 cup golden raisins (because why not add a little sunshine?)
• Salt and pepper to taste (but really, taste as you go)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers like a mirage in the desert.
2. Add the diced eggplant and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the eggplant instead of browning it.
3. Toss in the onion and garlic, cooking until the onion is translucent and the garlic is fragrant, about 5 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the olives, capers, vinegar, sugar, and raisins, mixing well to combine.
5. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to marry. Tip: The caponata should thicken slightly but still be saucy.
6. Season with salt and pepper, then remove from heat and let it cool to room temperature for the flavors to fully develop.

Caponata is a symphony of textures, from the tender eggplant to the pop of the olives and the chew of the raisins. Serve it chilled or at room temperature atop crusty bread, or as a bold companion to grilled fish or chicken. Either way, it’s a dish that demands to be noticed.

Ruths Eggplant Caponata with Olives and Capers

Now, let’s dive into a dish that’s as fun to say as it is to eat—caponata! This eggplant extravaganza is a symphony of sweet, sour, and savory, with olives and capers playing the lead instruments. Perfect for when you want to impress without the stress.

Ingredients

• 1 large eggplant, cubed (go for the glossy, firm ones—no softies allowed!)
• 1/2 cup extra virgin olive oil (the good stuff—your taste buds will thank you)
• 1 medium onion, diced (white or yellow, but save the tears for a sad movie)
• 2 celery stalks, chopped (the crunchier, the better)
• 1/2 cup green olives, pitted and halved (because nobody likes a surprise pit)
• 2 tbsp capers, drained (these little flavor bombs are non-negotiable)
• 1/4 cup red wine vinegar (it’s not just for cleaning pennies, folks)
• 1 tbsp sugar (to balance the tang—like a good friendship)
• Salt to taste (but really, don’t be shy)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers like a disco ball.
2. Add the eggplant cubes and cook until golden brown, about 5 minutes per side. Tip: Don’t crowd the pan, or you’ll steam them instead of sautéing.
3. Toss in the onion and celery, cooking until they soften and smell like heaven, about 3 minutes.
4. Stir in the olives and capers, letting them mingle with the veggies for 2 minutes. Tip: This is when the magic starts—keep an eye on it!
5. Pour in the red wine vinegar and sprinkle the sugar over the top, stirring to combine. Let it bubble away for 2 minutes to reduce slightly. Tip: Taste as you go—adjust the sweetness or tang to your liking.
6. Season with salt, give it one final stir, and remove from heat.

Marvel at your creation! This caponata is a chunky, jammy delight with a punchy flavor that’s perfect on crusty bread or as a fancy pants side dish. Trust me, it’s a showstopper.

Ruths Eggplant Caponata with Pine Nuts

Buckle up, food lovers! We’re diving into a dish that’s as fun to say as it is to eat—think of it as your eggplant’s passport to flavor town, with pine nuts hitching a ride for that extra crunch.

Ingredients

• 1 large eggplant, diced (go for the glossy, firm ones—they’re less bitter)
• 1/4 cup extra virgin olive oil (my kitchen MVP)
• 1 medium onion, finely chopped (yellow onions for sweetness, please)
• 2 celery stalks, diced (the crunchier, the better)
• 1/2 cup green olives, pitted and sliced (because life’s too short for pits)
• 2 tbsp capers, drained (these little flavor bombs are non-negotiable)
• 1/4 cup pine nuts (toasted, because raw is just sad)
• 2 tbsp red wine vinegar (for that tangy kick)
• 1 tbsp sugar (to balance the acidity—trust me on this)
• Salt to taste (but really, don’t be shy)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Tip: The oil should shimmer but not smoke—patience is key.
2. Add the onion and celery, sautéing until they’re soft and translucent, about 5 minutes. Tip: Stir occasionally to prevent any dramatic burning scenes.
3. Toss in the eggplant, cooking until it’s golden and tender, roughly 10 minutes. Tip: If the skillet looks dry, a splash of water or more oil will save the day.
4. Stir in the olives, capers, pine nuts, vinegar, and sugar, mixing well to combine. Let it simmer for 5 minutes to marry the flavors.
5. Season with salt, then remove from heat. Let it cool slightly—this dish loves a good rest before serving.

Ready to serve? This caponata is a texture dream—creamy eggplant, crunchy pine nuts, and a flavor that’s boldly sweet and tangy. Try it on crusty bread or as a fancy pants side dish that’ll steal the show.

Ruths Eggplant Caponata with Raisins

Mmm, get ready to dive fork-first into a dish that’s as fun to say as it is to eat—Ruth’s Eggplant Caponata with Raisins is a symphony of sweet, savory, and all things delicious. Picture this: eggplant so tender it practically melts in your mouth, paired with plump raisins that add a pop of sweetness, all swimming in a tangy tomato sauce. It’s the kind of dish that makes you want to cancel your plans and just hang out with your plate.

Ingredients

• 1 large eggplant, diced into 1-inch cubes (because size matters here, folks)
• 1/4 cup extra virgin olive oil (my kitchen MVP)
• 1 medium onion, finely chopped (tears are optional)
• 2 cloves garlic, minced (the more, the merrier, I say)
• 1/2 cup raisins (trust me, they’re the secret weapon)
• 1 can (14.5 oz) diced tomatoes, undrained (for that saucy goodness)
• 2 tbsp red wine vinegar (it’s all about that tang)
• 1 tsp sugar (just a pinch to balance the flavors)
• Salt and pepper to taste (but don’t be shy)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers like a pool in the summer sun.
2. Add the onion and garlic, sautéing until they’re as soft and translucent as a ghost in a sheet. About 5 minutes should do the trick.
3. Toss in the eggplant cubes, stirring occasionally, until they’re golden brown and as tender as your heart after a rom-com. This’ll take about 10 minutes.
4. Stir in the raisins, diced tomatoes (with their juice), red wine vinegar, and sugar. Bring the mixture to a simmer, then reduce the heat to low. Let it bubble away for 20 minutes, stirring occasionally, until it thickens into a luscious caponata.
5. Season with salt and pepper, then take a moment to admire your handiwork. Tip: If the caponata seems too thick, a splash of water can loosen it up. Conversely, if it’s too thin, let it simmer a bit longer.

Perfect for spooning over crusty bread or as a fancy pants side dish, this caponata is a texture dream—creamy eggplant, chewy raisins, and a sauce that clings like your favorite sweater. The flavors? A bold, unapologetic mix of sweet, tangy, and savory that’ll have you coming back for just one more bite.

Ruths Eggplant Caponata with Fresh Basil

Let’s dive into a dish that’s as fun to say as it is to eat—Ruth’s Eggplant Caponata with Fresh Basil. This Sicilian classic is a vibrant medley of flavors that’ll have your taste buds doing the tarantella. Perfect for those who love their veggies with a side of drama!

Ingredients

• 1 large eggplant, diced into 1-inch cubes (because size matters here, folks)
• 1/4 cup extra virgin olive oil (my liquid gold for cooking)
• 1 medium onion, finely chopped (tears are optional but likely)
• 2 celery stalks, diced (for that crunch we all crave)
• 1/2 cup green olives, pitted and sliced (little flavor bombs)
• 2 tbsp capers, drained (the salty little surprises)
• 1/4 cup red wine vinegar (for a tangy kick)
• 1 tbsp sugar (to sweeten the deal)
• 1/4 cup fresh basil leaves, torn (because fresh is best)
• Salt and pepper to taste (but let’s not go overboard)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Wait until it shimmers like a mirage in the desert.
2. Add the eggplant cubes and cook until they’re golden brown and tender, about 10 minutes. Stir occasionally to prevent them from getting too attached to the pan.
3. Toss in the onion and celery, cooking until they soften, about 5 minutes. This is when the kitchen starts to smell like heaven.
4. Mix in the olives and capers, stirring gently to combine. Let them get cozy for about 2 minutes.
5. Pour in the red wine vinegar and sprinkle the sugar over the top. Stir well and let the mixture simmer for 5 minutes, allowing the flavors to marry.
6. Remove from heat and fold in the fresh basil. Season with salt and pepper, but remember, the capers and olives are already bringing the salt.

Every bite of this caponata is a symphony of textures—creamy eggplant, crunchy celery, and those briny olives and capers playing the lead. Serve it on crusty bread, or go rogue and spoon it over grilled chicken for a dish that’s anything but basic.

Ruths Eggplant Caponata with Garlic and Anchovies

Just when you thought eggplant couldn’t get any more exciting, along comes this caponata to prove you wrong. Packed with garlic and anchovies, it’s a dish that sings with bold flavors and begs to be scooped up with your favorite crusty bread.

Ingredients

• 1 large eggplant, diced into 1-inch cubes (because size matters here)
• 1/4 cup extra virgin olive oil (my go-to for its fruity punch)
• 3 cloves garlic, minced (more if you’re feeling brave)
• 4 anchovy fillets, chopped (trust me, they’re the secret heroes)
• 1 tbsp capers, drained (for that briny kick)
• 1/2 cup tomato sauce (homemade or your favorite jarred variety)
• 1 tbsp red wine vinegar (for a tangy twist)
• 1 tsp sugar (to balance the acidity)
• Salt and pepper (to season, but go easy on the salt—anchovies bring their own)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced eggplant and cook, stirring occasionally, until golden and tender, about 10 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the eggplant instead of browning it.
3. Stir in the minced garlic and chopped anchovies, cooking until the garlic is fragrant and the anchovies have melted into the oil, about 2 minutes. Tip: This is when your kitchen starts smelling like heaven.
4. Add the capers, tomato sauce, red wine vinegar, and sugar, stirring to combine. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to marry. Tip: A splash of water can loosen the sauce if it gets too thick.
5. Season with salt and pepper to taste, then remove from heat.

Absolutely irresistible, this caponata is a symphony of textures—silky eggplant, pops of capers, and a sauce that clings lovingly to every bite. Serve it warm with a hunk of sourdough or at room temperature as part of an antipasto platter for your next gathering.

Ruths Eggplant Caponata with Roasted Peppers

Feast your eyes on this vibrant, veggie-packed dish that’s about to become your new summer obsession. It’s a symphony of flavors where eggplant plays the lead, and roasted peppers are the perfect backup singers.

Ingredients

• 1 large eggplant, diced into 1-inch cubes (because size matters here, folks)
• 2 red bell peppers, sliced (for that sweet, sweet char)
• 1/4 cup extra virgin olive oil (my liquid gold for cooking)
• 1 small red onion, finely chopped (tears are optional)
• 2 tbsp capers, drained (little flavor bombs waiting to explode)
• 1/4 cup red wine vinegar (for a tangy kick)
• 1 tbsp sugar (to balance the acidity, because life’s all about balance)
• Salt to taste (but let’s not go overboard, we’re not preserving anything here)

Instructions

1. Preheat your oven to 400°F (because we’re getting hot and heavy with those veggies).
2. Toss the diced eggplant and sliced bell peppers with 2 tbsp of olive oil on a baking sheet. Roast for 25 minutes, or until they’re golden and slightly charred at the edges. (Tip: Give them space to breathe; overcrowding leads to steaming, not roasting.)
3. While the veggies are roasting, heat the remaining 2 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. (Tip: Stir occasionally to prevent any onion drama.)
4. Add the capers, red wine vinegar, and sugar to the skillet. Stir to combine and let it simmer for 2 minutes, allowing the flavors to mingle. (Tip: This is where the magic happens, so don’t walk away.)
5. Once the eggplant and peppers are done, add them to the skillet. Gently stir everything together and let it cook for another 5 minutes. Season with salt to taste.

Marvel at the chunky, savory-sweet caponata that’s begging to be spooned over crusty bread or served as a fancy side dish. The roasted peppers add a smoky depth, while the eggplant keeps things meaty without the meat. Perfect for those ‘I want to impress but not stress’ moments.

Ruths Eggplant Caponata with Balsamic Vinegar

Just when you thought eggplant couldn’t get any more exciting, along comes this caponata to prove you wrong. It’s a dish that’s as fun to make as it is to eat, with a balsamic twist that’ll have your taste buds doing a happy dance.

Ingredients

• 1 large eggplant, diced into 1-inch cubes (because size matters here, folks)
• 1/4 cup extra virgin olive oil (my liquid gold for cooking)
• 1 medium onion, finely chopped (tears are optional but likely)
• 2 celery stalks, diced (for that crunch we all crave)
• 1/2 cup green olives, pitted and halved (the salty little gems of this dish)
• 2 tbsp capers, drained (because every dish needs a little briny kick)
• 1/4 cup balsamic vinegar (the star of the show, make it a good one)
• 1 tbsp sugar (to balance out the tang, because life’s all about balance)
• Salt to taste (but let’s be honest, you’re going to taste as you go anyway)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers like a mirage in the desert.
2. Add the diced eggplant and cook until golden brown, about 5 minutes, stirring occasionally. Tip: Don’t overcrowd the pan, or you’ll steam the eggplant instead of browning it.
3. Toss in the onion and celery, cooking until they’re soft and translucent, about 3 minutes. This is where the magic starts.
4. Stir in the green olives and capers, letting them get cozy with the other ingredients for about 2 minutes.
5. Pour in the balsamic vinegar and sprinkle the sugar over the top. Stir well to combine. Tip: The vinegar will reduce and thicken, creating a glaze that’s nothing short of divine.
6. Let the mixture simmer on low heat for 10 minutes, stirring occasionally. Tip: If it starts to look dry, add a splash of water to keep it saucy.
7. Season with salt to taste, but remember, those olives and capers are already bringing the salt, so go easy.

This caponata is a symphony of textures and flavors—soft eggplant, crunchy celery, and a sweet-tangy glaze that ties it all together. Serve it on crusty bread, over pasta, or straight from the skillet (no judgment here).

Ruths Eggplant Caponata with Chocolate

Zesty and zingy, Ruth’s Eggplant Caponata with Chocolate is not your grandma’s eggplant dish—unless your grandma was a Sicilian chef with a penchant for dessert. This sweet and savory spread will have you questioning why chocolate and eggplant haven’t been best friends all along.

Ingredients

• 1 large eggplant, diced into 1/2-inch cubes (because size matters here, folks)
• 1/4 cup extra virgin olive oil (the good stuff, don’t skimp)
• 1 medium onion, finely chopped (tears are optional but likely)
• 2 celery stalks, diced (for that essential crunch)
• 1/2 cup green olives, pitted and chopped (because life’s too short for pits)
• 2 tbsp capers, drained (they’re the secret superheroes of this dish)
• 1/4 cup red wine vinegar (for a tang that sings)
• 2 tbsp sugar (to sweeten the deal)
• 1/2 cup dark chocolate chips (yes, really—trust me)
• Salt to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers like a disco ball.
2. Add onion and celery, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Toss in the eggplant, cooking until it’s golden and tender, roughly 10 minutes. Stir occasionally unless you enjoy scrubbing pans.
4. Mix in olives and capers, letting them mingle for 2 minutes. They’re social ingredients.
5. Pour in vinegar and sprinkle sugar, stirring until the sugar dissolves into a syrupy whisper, about 3 minutes.
6. Remove from heat and fold in chocolate chips until they melt into a velvety embrace. Tip: Let the residual heat do the work to avoid chocolate burnout.
7. Season with salt, but taste first—caponata should be a harmonious blend of sweet, salty, and tangy.

Alluringly rich with a texture that’s both chunky and smooth, this caponata is a rebel with a cause. Serve it on crusty bread, or go rogue and spoon it over vanilla ice cream for a dessert that defies expectations.

Ruths Eggplant Caponata with Ricotta Salata

Picture this: a dish so vibrant and full of life, it could easily be the star of any summer table. Ruth’s Eggplant Caponata with Ricotta Salata is not just food; it’s a conversation starter, a bold declaration of flavor that says, ‘I’m here to impress.’

Ingredients

• 1 large eggplant, diced into 1-inch cubes (because size matters here, folks)
• 1/4 cup extra virgin olive oil (my liquid gold for cooking)
• 1 medium red onion, finely chopped (for that sweet, sharp bite)
• 2 celery stalks, diced (crunch is key)
• 1/2 cup green olives, pitted and halved (for a salty surprise)
• 2 tbsp capers, drained (little bursts of briny goodness)
• 1/4 cup red wine vinegar (to cut through the richness)
• 1 tbsp sugar (a sweet whisper to balance the tang)
• 1/2 cup ricotta salata, crumbled (the creamy, salty finale)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes. This is where the magic begins.
2. Add the diced eggplant and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Patience is a virtue here.
3. Toss in the red onion and celery, cooking until softened, about 5 minutes. The aroma should start making your kitchen smell like heaven.
4. Stir in the green olives and capers, followed by the red wine vinegar and sugar. Let everything simmer together for 5 minutes, allowing the flavors to marry.
5. Remove from heat and let the caponata cool slightly before sprinkling with ricotta salata. The contrast of warm and cool is everything.

Dive into this dish where the creamy ricotta salata meets the tangy, sweet, and salty caponata in a symphony of textures. Serve it atop crusty bread or as a bold side to grilled meats, and watch it disappear before your eyes.

Conclusion

Caponata lovers, rejoice! This roundup of 12 delicious Ruth’s Eggplant Caponata recipes offers a treasure trove of flavors to explore. Whether you’re a seasoned chef or a curious newbie, there’s a recipe here to spark your culinary creativity. We’d love to hear which one becomes your favorite—drop us a comment below. Loved what you saw? Don’t forget to share the love on Pinterest!