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Eggplant Caponata

Eggplant Caponata


  • 1 eggplant about 1 pound; peeled if desired, and diced
  • 1 Tbsp salt
  • 1 red bell pepper; seeded and cut into small dice
  • 1 small / medium onion chopped
  • 1 tsp minced garlic
  • 1/4 cup olive oil
  • 1 15 oz can diced tomatoes drained well
  • 2 Tbsp tomato paste
  • 2 Tbsp basil chiffonade; or 1 tsp dried basil
  • 1 tsp minced marjoram optional
  • 1 Tbsp balsamic vinegar
  • 1/3 cup finely grated Parmesan optional


  1. Preheat the oven to 425 degrees
  2. Place the eggplant in a large bowl and sprinkle with the salt, tossing evenly to distribute
  3. Place the salted eggplant in a colander and allow to drain for 20 minutes
  4. Quickly rinse the eggplant under cool water, then place on paper towels or a clean dish towel to absorb excess moisture
  5. In a large bowl, combine the eggplant with the bell pepper, onion, garlic, and oil and toss to combine. Add the tomatoes and tomato paste and toss to thoroughly combine
  6. Spread the vegetable mixture evenly on a baking sheet (12x12 works well) and roast for about 45 minutes, or until the vegetables are tender and lightly browned
  7. Remove the pan from the oven and add the basil, marjoram, and vinegar. Gently fold the ingredients together
  8. Transfer the caponata to a glass or stainless steel container with a lid. Let cool to room temperature, then stir in the cheese
  9. Refrigerate the caponata in a covered glass or stainless steel container for up to a week. The flavor will improve if the caponata is allowed to rest for at least 24 hours before use

Recipe Notes

Delicious as a vegetable served with a meal or as an appetizer served with crackers or french bread Source: Culinary Institute of America, printed in the Concord Monitor Sept. 2017