Skip to main content
Skip to store items
Skip to main navigation

Eggplant Caponata

Prep time
45 mins
Recipe by Christine Mulvey; reprinted with permission from Asparagus to Zucchini © 2004 by MACSAC


This is a versatile vegetable mixture to serve as a side dish or a sauce for pasta or polenta.


1 1⁄2 lbeggplant, cut into 3/4-inch cubes
2⁄3 colive oil, divided use
  salt and pepper
3 cdiced red onion
1 1⁄2 lbplum tomatoes, seeded and chopped
1 cgreen olives, pitted and chopped
1 cthinly sliced celery
1⁄3 cred wine vinegar
2 tsugar
3 Tcapers (rinsed and drained)


Heat oven to 500F. Toss eggplant cubes with 1/3-cup olive oil and season with salt and pepper. Spread in a single layer on large baking tray and roast 10 minutes. Continue roasting until eggplant browns, another 10-15 minutes, stirring every few minutes. Heat remaining oil in a large skillet and saute onions 10 minutes. Add tomatoes, olives and capers. Reduce heat to a simmer, cover and cook about 15 minutes. Add eggplant and celery to pan and continue cooking, covered, for about 8 minutes. Remove cover, turn heat up to high and stir in vinegar and sugar. Cook until vinegar evaporates and all flavors meld, about 3 more minutes. Season to taste with salt and pepper. Serve at any temperature with pasta, bread, polenta, etc