Eggplant Caponata

Kitchen Tested
  • Yield 12-16 servings
  • Prep 5 mins
  • Cook 20 mins

This all-purpose dish, with its bright, bold flavors, is great as an appetizer or as a relish for grilled chicken. Or try it on Sicilian Tilapia.

Eggplant Caponata
Mark Boughton Photography / styling by Teresa blackburn

Varying forms of this dish occur around the Mediterranean—in some versions, octopus is added, in others hot peppers.

Ingredients

4 tablespoons olive oil
2 large eggplants (about 1 pound each), cut into 1/2-inch cubes
1 large yellow onion, chopped
1 (15-ounce) can diced tomatoes, drained
1/2 cup kalamata olives, pitted and halved
1/2 cup red wine
1/4 cup coarsely chopped walnuts
1/4 cup golden raisins
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 tablespoon capers
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley

Instructions

  1. Heat olive oil in a large skillet; sauté eggplant and onion until softened, about 5 minutes.
  2. Add tomatoes, olives, wine, walnuts, raisins, tomato paste, vinegar, capers, salt and pepper. Stir and cook, uncovered, 15 to 20 minutes, over medium-low heat. Stir in parsley and serve with matzo crackers.

Recipe by Chef Michelle Bernstein

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