Eggplant Caponata

Featured in the Honolulu Star-Advertiser on February 10, 2016.



Eggplant Caponata

  • 1/3 cup olive oil
  • 1 medium eggplant, peeled and cut into small cubes, about 4 cups total
  • 1/2 green bell pepper, diced
  • 1 small sweet Ewa onion, diced
  • 4 ounces white mushrooms, chopped
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup black olives, pitted and sliced
  • 1 (6-ounce) can tomato paste
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon dried oregano
  • Baguette or ciabatta bread for serving
  • Fresh mozzarella, about 2 thick slices per sandwich for serving
  • Fresh basil leaves for serving


Heat oil over medium-high heat in a large, deep sauté pan; add eggplant, bell pepper, onion, mushrooms, and garlic. Season with salt and pepper. Cook for about 10 minutes, until vegetables are soft. Add olives, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper. Lower heat to medium-low, cover, and cook for 30 minutes, stirring periodically. Add a little water for desired consistency or if sticking to the bottom of the pan. Cool; spoon on bread, top with mozzarella and basil, and serve. Or, serve warm as a dip. Makes 5 cups or 10 sandwiches.

Approximate Nutrient Analysis per 1/4 cup serving (not including salt to taste or "for serving" and "optional" ingredients ):
50 calories, 4 g fat, 0.5 g saturated fat, 0 mg cholesterol, 100 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 1 g protein


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