Eggplant Caponata

Chris Prosperi Eggplant Caponata
Chris Prosperi, Metro Bis

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.
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