Eggplant Caponata





Yield 6-8 Servings


1 large eggplant peeled and cut in 1" cubes

2 T olive oil

1 red onion chopped

3 stalks celery chopped

1 T tomato paste

1/4 cup chopped sun dried tomatoes

2 T capers

1 cup good quality olives sliced (green or black)

Pinch of red pepper flakes

1 bay leaf

3 T sugar

1/4 cup red wine vinegar

1/2 cup dry white wine

2 T chopped fresh parsley

2 T chopped fresh basil

2 T chopped fresh oregano


Preheat oven to 400 degrees, lay out eggplant cubes on a baking sheet and salt with about 1 teaspoon salt. Place in the oven to roast until golden brown, about 25- 30 minutes. While the eggplant is roasting, chop up the onion and celery and saute in 1 tablespoon olive oil with a pinch of salt until the onion starts to get soft, about 8-10 minutes. Stir in tomato paste, sun dried tomatoes, capers and olives. Add crushed red pepper, bay leaf, sugar vinegar, wine and fresh oregano and simmer for 5-10 minutes. When the eggplant comes out of the oven add it to the mixture in the pan along with the parsley and basil and stir well to incorporate. Continue to simmer for another 5-10 minutes until the eggplant breaks down and the flavors marry. Give it a taste and add salt as needed. Take it off the heat, remove the bay leaves, and let it sit for at least 30 minutes so that it all comes together and serve at room temperature with costini.

Courses Appetizer

Cuisine Italian

Recipe by Marie Cooks at