Eggplant Caponata

Eggplant Caponata
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Italian
Serves: 10-15
  • ¼ cup olive oil
  • 1 medium eggplant, diced
  • ½ large onion, diced
  • 4 garlic cloves, minced
  • ¼ cup capers, drained and rinsed and roughly chopped
  • ½ roasted red peppers, diced
  • ½ tsp red pepper flakes (optional)
  • ½ tsp salt and pepper
  • 1 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • ⅓ cup fresh parsley, roughly chopped
  • Serve with: toasted baguette slices, pita chips or Italian bread
  1. Heat a large saute pan over medium high heat. Add in olive oil, eggplant and onions. Saute until eggplant turns gold brown about 10-12 minutes.
  2. Add minced garlic and saute another minute or until garlic is fragrant.
  3. Add in the remaining ingredients except for the parsley. Saute for another 5-7 minutes or until all ingredients are heated through. Taste and adjust for seasonings.
  4. Right before serving, add in the parsley off the heat. Stir to combine.
  5. Serve at room temperature or slightly warmed with pita bread or toasted baguette slices.