Eggplant Caponata

Diced eggplant sautéed with onions, olives, garlic, tomato capers and a touch of red wine vinegar.

Eggplant Caponata

Recipe: Eggplant Caponata

Eggplant Caponata


  • 2 Small Eggplant cut to ¼” dice
  • ⅛ tsp Salt
  • 3 oz Olive Oil
  • 1 Medium Spanish Onion cut to ¼” dice
  • 2 Medium Tomatoes seeded and cut to ¼” dice
  • 1 Clove Garlic chopped fine
  • 2 oz Pitted Kalamata Olive sliced to 3rds
  • 1 oz Capers
  • 1 oz Red Wine Vinegar
  • 1 Bunch Parsley


20 minutes




  1. Chop the eggplant into ¼” slices and then into a ¼” dice. Add salt and let sit for 10 minutes.
  2. Squeeze the eggplant to get as much moisture out as possible.
  3. Heat a saute pan up and add the oil. When the oil starts to shimmer the pan is hot. Put the eggplant in the pan and Saute until golden brown.
  4. Add onions, olives, garlic and tomatoes and cook until all ingredients are nice and soft.
  5. Add the capers and red wine vinegar and cook until almost all of the moisture is out of the pan.

Serve on crostini.