Gayle's Aubergine (eggplant) Caponata on Sourdough Crustini

Lisa 'Gayle' Goff


Our mystery ingredients were GREAT this week (eggplant and balsamic vinegar) This is my first entry into the challenge, wish me luck.


★★★★★ 1 vote

10 Min
20 Min


  • 1 small
    aubergine (eggplant)
  • 2 clove
  • 1 Tbsp
    balsamic vinegar
  • 1/2
    red onion
  • 1
    red pepper
  • 2 stick
  • 3
    plum tomatoes
  • 2 Tbsp
    capers, rinsed and drained
  • 1/4 c
    green onion
  • 1/2 c
    fresh basil leaves
  • ·
    olive oil for frying
  • ·
    pinch or two of sugar for carmelizing

How to Make Gayle's Aubergine (eggplant) Caponata on Sourdough Crustini


  1. chop all the vegetables into uniform pieces, drizzle olive oil into pan and fry eggplant on high 4-5 minutes, add garlic, salt and sugar to caramelize
  2. Add onions and peppers, cook 2-3 minutes, add celery, cook 2-3 more minutes.
  3. toss in tomatoes, capers and olives toss about 1 minute just to heat the last additions then add balsamic and basil. Serve warm, room temprature or cold the next day. You can use this as a side under fish, chicken, veal or pork or serve on crustinis for a lighter fair.

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About Gayle's Aubergine (eggplant) Caponata on Sourdough Crustini

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