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Eggplant Caponata


Eggplant lovers will find this easy version of Sicilian classic irresistible.

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Rate this recipe 4/5 (2 Votes)


  • 2 Medium eggplants cut lengthwise
  • 1 Tablespoon plus one teaspoon of red wine vinegar
  • 2 Teaspoons of sugar
  • Salt & Pepper
  • 1 Cup chopped flat leaf parsley
  • 2/3 Cup chopped roasted red peppers (home made or store bought)
  • 1/4 Drained capers


Servings 14


Step 1

Preheat oven to 350. Place eggplants cut sides down on a parchment lined cookie sheet. Roast until soft, about 1 hour. Let stand and cool enough to handle but still warm.

Scoop flesh into bowl, discgard skins. Add vinegar, sugar and 1 1/2 teaspoons of salt and 1/2 teaspoon pepper. Stir until completely smooth.

Stir in parsley, red peppers, and capers. Refrigerate for at least 1 hour. Serve with flatbread or pita chips.


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