Eggplant Caponata
Posted October 21, 2014 by Marc Gottlieb
Prep Time 15 min Cook Time 40 min Ready Time 55 min Servings: 1.5


  • 3 tablespoons olive oil
  • 500 grams onions diced
  • 1 large eggplant cubed
  • 2 whole red pepper roasted
  • 1 whole yellow pepper roasted
  • 20 grams garlic minced
  • 200 mililiters tomato paste
  • 40 mililiters vinegar
  • 50 grams black olives sliced
  • 50 grams capers


  1. Roast peppers over an open flame.
  2. In a large pot, saute onions in olive oil until translucent.
  3. Add eggplant, garlic and tomato paste.
  4. Peel roasted peppers and dice. Add to eggplant.
  5. Add olives. Cook covered over low heat, stirring frequently, until eggplants are completely soft.
  6. Remove from fire. Add capers and vinegar.
  7. Season to taste with salt and pepper.
Serve the caponata at room temperature as a salad or condiment to crackers. You can leave out the olives, but I don't recommend leaving out the capers. Rinse them under running water to mute the flavor.