Eggplant Caponata Recipe - NBC 10 Philadelphia

Eggplant Caponata Recipe



    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