Eggplant Caponata - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Eggplant Caponata



    A Colon Cancer Patient Gets the Right Care at the Right Time
    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.