Eggplant Caponata

Eggplant Caponata


  • 3 large eggplants (peeled and cubed)
  • 1/4 cup extra virgin olive oil (for eggplant)
  • 1/4 cup extra virgin olive oil (for saute)
  • 1 cup onion (chopped) cup celery (chopped)
  • 1/4 cup garlic
  • 6 roma tomatoes (peeled and chopped) 1 cup black olives (chopped)
  • ½ cup capers (chopped)
  • 2 tbsp dried or fresh basil
  • 1/2 cup tarragon vinegar
  • 1 loaf baguette bread (sliced and toasted)


Preheat oven to 400°F. Place eggplant on baking sheet and toss with olive oil. Bake until tender about 30-45 minutes turning once. In large pot, saute olive oil, onion, garlic and celery over medium heat until tender about 15 minutes stirring often. Add cooked eggplant, tomatoes, olives, basil and vinegar. Cover and simmer until vegetables are tender about 15-30 minutes stirring occasionally. Serve warm on baguettes. Or refrigerate for later use.

by Antonia Comardo

Leave a Reply