Coponata (Eggplant Relish)

Pat DiMercurio


Coponata is a delicious, Sicilian relish; thick, piquant and a great way to use those fresh eggplant and tomatoes from your garden. It makes a wonderful addition to an antipasto presentation.

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35 Min


50 Min


Stove Top


1/2 c
olive oil
2 c
celery, diced
1 large
eggplant, unpeeled & cut into 3/4 inch cubes
1 large
yellow onion, chopped
1/4 c
red wine vinegar
2 tsp
2 large
ripe tomatoes, peeled , seeded & diced
1 c
2 Tbsp
capers, drained
1/4 c
pimento-stuffed olives
1/2 c
canned black olives, cut in half
1/4 c
fresh parsley, chopped
1/2 c
1/2 tsp
dried oregano
1 tsp
1/2 tsp
fresh ground black pepper

Directions Step-By-Step

Heat oil in a large, wide frying pan over medium high heat. Add celery and cook until tender, stirring often. Remove celery with a slotted spoon and reserve.
Place eggplant in the pan, reduce heat to medium and cook until eggplant is lightly browned and tender, stirring often. Add onion and continue cooking and stirring until onion is soft, but not browned. Use the slotted spoon to remove the eggplant and onion and add to reserved celery.
Place vinegar, sugar, tomatoes and water in the pan and cook over medium heat, stirring for 5 minutes. Return the other cooked vegetables to the pan. Stir in capers, olives, raisins and parsley; reduce heat and simmer, uncovered for about 20 minutes more. Taste and add oregano, salt and pepper as you like it. Remove from heat and cool. Cover and refrigerate until needed. Serve at room temperature, spread on crackers, spooned onto crisp lettuce leaves or use as a side dish with just about anything. makes 6-8 servings.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Gluten-Free, Vegan
Other Tag: Healthy