Eggplant Caponata Recipe

Eggplant Caponata


  • ½ lb. small Italian eggplant, diced into ½" cubes
  • 3 Tablespoons golden raisins
  • 1/3 cup chopped roasted red bell peppers (or sundried tomatoes and oil)
  • 1/3 cup pitted chopped green and black olives
  • 2 garlic cloves, peeled and minced fine (or roasted garlic)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon dried oregano or dried basil
  • 2 Tablespoons olive oil


Heat 1 Tablespoon olive oil in a skillet over medium high heat. Add the diced eggplant and

sauté until browned and tender (approximately 10 minutes). Transfer eggplant to a bowl.

Add remaining caponata ingredients. Season with salt and pepper to taste. Set mixture aside.

Some variations on the recipe:

Eggplant Bruschetta: Add halved cherry tomatoes and feta to the caponata. Top toasted baguette slices with the mixture.

Caponata Pasta: Add a 14 ounce can of diced tomatoes and sauté the mixture in a skillet for a great sauce over pasta.

Recipe courtesy of Chef Christina Dimacali of Clean Your Plate, Philadelphia

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