Eggplant Caponata

Mark Boughton/styling: Teresa Blackburn
  • Yield: 12-16 servings
  • Prep: 5 mins
  • Cook: 20 mins

Varying forms of this dish occur around the Mediterranean—in some versions, octopus is added, in others hot peppers.


4tablespoons olive oil
2large eggplants (about 1 pound each), cut into 1/2-inch cubes
1large yellow onion, chopped
1-- (15-ounce) can diced tomatoes, drained
1/2cup kalamata olives, pitted and halved
1/2cup red wine
1/4cup coarsely chopped walnuts
1/4cup golden raisins
2tablespoons tomato paste
2tablespoons balsamic vinegar
1tablespoon capers
1/4teaspoon salt
1/4teaspoon pepper
2tablespoons chopped fresh parsley


  1. Heat olive oil in a large skillet; sauté eggplant and onion until softened, about 5 minutes.
  2. Add tomatoes, olives, wine, walnuts, raisins, tomato paste, vinegar, capers, salt and pepper. Stir and cook, uncovered, 15 to 20 minutes, over medium-low heat. Stir in parsley and serve with matzo crackers.

Nutritional Info *per serving

  • Calories 120
  • Glycemic Load 1
  • Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 4g
  • Cholesterol 0mg
  • Sodium 220mg
  • Potassium 270mg
  • Carbohydrate 12g
  • Fiber 4g
  • Sugars 6g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 15%
  • Calcium 2%
  • Iron 6%