Eggplant Caponata

Serving size:
 4 Servings


    • 1 1⁄2 lb
    • eggplant, cut into 3/4-inch cubes
    • 2⁄3 c
    • olive oil, divided use
    • salt and pepper
    • 3 c
    • diced red onion
    • 1 1⁄2 lb
    • plum tomatoes, seeded and chopped
    • 1 c
    • green olives, pitted and chopped
    • 3 T
    • capers (rinsed and drained)
    • 1 c
    • thinly sliced celery
    • 1⁄3 c
    • red wine vinegar
    • 2 t
    • sugar
45 minutes
Ready in
45 minutes


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

Recipe by Christine Mulvey; reprinted with permission from Asparagus to Zucchini © 2004 by MACSAC


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