Black Olive-Caponata Halloumi Bites

  • Yield: 6 to8 servings
  • Prep: 15 minutes
  • Cook: 20 minutes


2 1/2cups chopped eggplants
6tablespoons olive oil, divided
2/3cup chopped sweet onion
2small garlic cloves, peeled, finely chopped
1can (6 oz) pitted California Ripe Black Olives, drained, coarsely chopped
1cup chopped fire-roasted red pepper (from a jar), patted dry to remove all excess liquid
3tablespoons lemon juice
2tablespoons honey
1/4teaspoon crushed red pepper flakes
2teaspoons smoked paprika
1/2teaspoon salt
2packages hallouimi cheese, cut into about 1/4 inch slices
2tablespoons finely chopped flat-leaf parsley



In a large bowl, toss eggplant and 2 tablespoons olive oil until well coated.   Heat a large nonstick skillet over medium high heat.   Add the eggplant.  Cook, stirring, about 3 minutes or until eggplant just begins to softened.  Add onions; cook about 3 minutes, or until translucent.  Add 2 tablespoons olive oil, garlic, olives, fire-roasted red pepper, lemon juice, honey, red pepper flakes, smoked paprika, and ½ teaspoon salt; stir to combine ingredients. Reduce heat to medium-low.  Cook, stirring occasionally, about 15-20 minutes to meld flavors.


Heat remaining 2 tablespoons olive oil in a large nonstick skillet over medium –high heat.  When oil is hot, cook the halloumi slices, turning once, about 4 minutes until browned on both sides and center is melted. Reduce heat if halloumi is browning too fast.  (May need to work in batches to avoid overcrowding.) 


Arrange halloumi slices on a large platter.  Transfer caponata to a bowl; sprinkle with parsley.  Serve halloumi with capanota.