Eggplant Caponata with Bread

Eggplant Caponata with Bread

Recipe by GenevaWatsonCourse: AppetizersCuisine: SicilianDifficulty: Easy


Prep time


Cooking time




  • 2 pounds eggplant, cut into 1-inch cubes

  • 1/2 cup, plus 2 tbsp. olive oil

  • salt, to taste

  • 1 large yellow onion, diced

  • 2 celery ribs, thinly sliced

  • 2 cloves garlic, very thinly sliced

  • 3 tablespoons tomato paste

  • 1⁄4 cup water

  • 2 plum tomatoes, peeled, seeded and diced (or 1 cup crushed canned tomatoes)

  • 1⁄2 cup white wine vinegar

  • 1⁄3 cup golden raisins

  • 1⁄4 cup capers, drained and rinsed

  • 1 cup Castelvetrano or other green olives, pitted and roughly chopped

  • 3 tablespoons pine nuts, toasted until golden and cooled

  • 1⁄2 cup roughly chopped basil leaves

  • 2 tbsp. roughly chopped parsley leaves

  • 2 tablespoons sugar


  • Preheat oven to 425 degrees F. Prepare 2 sheet pans lined with parchment paper. Toss eggplant with 1/2 cup olive oil, spread out into an even layer on sheet pans. Bake until golden brown, about 20-25 minutes, tossing half-way through. Once done, transfer to paper towels to drain, then sprinkle with salt.
  • Heat remaining olive oil in a medium-large pot or high-sided skillet over medium heat. Add onions and celery. Season with salt, then cook until just starting to lightly brown, about 10 minutes.
  • Add garlic, cook for one minute more, then pour in tomato paste and water. Cook until water has mostly evaporated and tomato baste starts to caramelize. Add tomatoes, then simmer for 10 minutes.
  • Add olives, capers, vinegar, raisins and sugar, then cook until thickened, about 15 minutes.
  • Turn off heat, then add eggplant, basil, parsley and pine nuts. Stir well to combine. Taste and adjust seasonings as needed.
  • Let cool to room temperature, then serve!


  • For the leftovers, you can store them in the refrigerator for up to a week and preheat before serving.
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