Eggplant Caponata

April 20, 2022 • 0 comments

Eggplant Caponata
This is a late August kind of recipe, something to make when eggplant is abundant locally. Serve this on olive oil-fried bread or freshly grilled swordfish, and a platter of fresh tomatoes. Either way, scatter torn fresh basil on top. Variations: replace half the eggplant with zucchini - about one pound of each.


  • (3-4 each) Eggplant
  • (1 each) Fennel bulb, trimmed
  • (half, small dice) Red Onion
  • (1 ea, minced) Garlic Clove
  • (3 ea, coarsely chopped) Canned San Marzano Tomatoes
  • (3 tablespoons, toasted) Pine Nuts
  • (1/3 cup) Golden Raisins
  • (2 teaspoons) Red Wine Vinegar
  • (to taste) Salt
  • (to taste) Freshly Ground Black Pepper
  • (5 tablespoons) Olympiana Extra Olive Oil


1. Heat 4 tablespoons of the grapeseed oil in a large, heavy skillet over medium-high heat.

2. Add the eggplant cubes and sauté until nicely browned about 10 minutes.

3. Remove with a slotted spoon and drain on a wire rack set over a drip pan or paper towels.

4. Add the remaining 1 tablespoon oil to the pan and sauté the fennel and onion until lightly browned about 5 minutes.

5. Add the garlic and cook for 1 minute. Stir in the tomatoes, scraping up any brown bits from the bottom of the pan.

6. Add the sautéed eggplant, pine nuts, and raisins and mix gently so that you don’t break up the eggplant.

7. Add 2 teaspoons of vinegar, then taste and season with salt, pepper, and vinegar as needed. Let cool to room temp before serving.

Loosely adapted from Marc Vetri's "Rustic Italian Cooking."

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