Caponata of Eggplant

Marsha Gardner


A Sicilian dish with an influence of North Africa. A great starter to a meal.

I serve Caponata on crostini when we tailgate or have a gathering.

★★★★★ 2 votes



1/4 c
olive oil, extra virgin
1 medium
onions, vidalia, peeled, diced
4 clove
garlic, sliced thin
3 Tbsp
fresh thyme or 1 tablespoon dried
1/2 medium
carrot, grated
2-28 oz
cans peeled whole tomatoes, crushed by hand and juices reserved
kosher salt


1/2 c
olive oil, extra virgin
1 large
vidalia onion, finely diced
3 Tbsp
pine nuts
3 Tbsp
1 Tbsp
red pepper flakes
2 medium
eggplants, diced
2 Tbsp
1 tsp
1 tsp
unsweetened cocoa powder
2 tsp
fresh thyme or 1/2 teaspoon dried
1/4 c
basic tomato sauce
1/3 c
balsamic vinegar
kosher salt and freshly ground black pepper
5 sprig(s)
mint, fresh, chopped
baguette, sliced into 3/4-inch rounds and toasted on grill or in oven


In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often.

Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking. Add the onions, pine nuts, currants and chili flakes and saute for 4 to 5 minutes until softened.
3Add the eggplant, sugar, cinnamon, and cocoa and continue to cook for 5 more minutes. Add the thyme, tomato sauce, and balsamic vinegar. Bring the mixture to a boil.
4Lower the heat and simmer the mixture for 5 minutes. Remove from the heat and allow to cool to room temperature, garnish with mint and chili flakes. Serve the caponata spooned on crostini or in middle of table with crostini on side to allow guests to help themselves.

About Caponata of Eggplant

Dietary Needs: Vegetarian