Eggplant Caponata - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Eggplant Caponata



    Determined Triathlete Never Lost Hope
    Chris Prosperi, Metro Bis
    Make this eggplant caponata at home.

    This recipe makes three to four cups.


    • ¼ cup raisins
    • 4 cups large, diced eggplant
    • 2 Tsp. kosher salt
    • 3 Tbsp. olive oil
    • 1 cup chopped onion
    • 5-6 cloves garlic, sliced
    • 2 cups chopped fresh tomato
    • 2 Tbsp. balsamic vinegar
    • ¼ cup chopped parsley
    • 2 Tbsp. capers, drained


    • Place the raisins in a metal bowl, plump in hot water and set aside.
    • Toss the eggplant in a large mixing bowl with the kosher salt.
    • Heat a large skillet over medium-high heat.
    • Add 2 tablespoons of oil and toss in the eggplant. Cook for 10 minutes, stirring occasionally until the eggplant in lightly browned and soft. Remove and set aside.
    • Add the remaining 1 tablespoon of oil to the pan and add the onions. Cook for 3 minutes, stirring often.
    • Add the garlic and cook for an additional minute. Stir in the tomatoes and add back the cooked eggplant. Stir well to incorporate.
    • Drain the raisins and add to the pan with the balsamic, parsley and capers. Taste and adjust seasoning with salt and pepper if needed.