Eggplant Caponata

How to make an Eggplant Caponata.


  • 1 medium eggplant, cut into 1/2 inch pieces
  • 1 red bell pepper, cut into 1/2 inch pieces
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 14 oz can diced tomatoes
  • 1/4 cup olive oil
  • 3 tablespoons raisins
  • 1/2 teaspoon dried oregano leaves
  • Freshly ground black pepper
  • Salt
  • 1/4 cup red wine vinegar
  • 2 teaspoons sugar
  • 1 tablespoon drained capers


  1. Heat 1/4 cup of the oil in a heavy large skillet over medium heat.
  2. Add the celery and saute until crisp-tender, for about 2 minutes.
  3. Add the eggplant and saute until beginning to soften, for about 2 minutes.
  4. Season with salt.
  5. Add the red pepper and cook until crisp-tender, for about 5 minutes.
  6. Add the onion and saute until translucent, for about 3 minutes.
  7. Add the diced tomatoes with their juices, raisins and oregano.
  8. Season with salt and pepper, to taste.
  9. Simmer over medium-low heat until the flavours blend and the mixture thickens, stirring often, for about 20 minutes.
  10. Add the vinegar, sugar and capers.
  11. Season with salt and pepper, to taste.
  12. Allow to cool for 5 to 10 minutes.
  13. Use as a filling for sandwiches, a topping to bruschetta or pizza, or as a side dish for chicken, pork or seafood.
  14. Store in the refrigerator covered for up to one week.
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