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Eggplant Caponata

Course Appetizer


  • 2 Medium eggplants
  • 1/2 c Vegetable stock
  • 2 Onions, sliced
  • 1 c Diced celery
  • 3/4 c Tomato puree
  • 1/2 c Vinegar
  • 2 tb Sugar
  • 2 tb Capers
  • 4 tb Raisins or currants, plumped


  • In hot water Salt & pepper Preheat oven to 400F. Place the eggplants on a baking sheet and prick with a fork.
  • Bake until tender but not mushy, about 35-45 minutes. When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes. 
  • Place the cubes in a strainer or drainer. In a large saute pan over moderate heat, bring the stock to a boil. 
  • Add the onions and cook until tender, about 10 minutes. Add the celery and cook for 5 minutes.
  • Add the tomato puree, vinegar, and sugar, and simmer a few minutes. Stir in ther eserved eggplant, capers, and raisins and warm through.
  • Adjust the seasoning with salt and pepper. Serve at room temperature.
  • This can be made a few days ahead of time. Bring to room temperature for serving, check seasoning, and add vinegar and salt if desired.