Caponata

adapted from Sundays at Moosewood Restaurant

  • 2 small eggplants
    (6 cups of 1/2" cubes)
  • 1 large onion
  • 4 stalks celery
  • 2 bell peppers (ripe or green)
  • 5 cloves garlic
  • 3 tomatoes
  • 1 cup sliced black olives (saracena or kalamata best)
  • 1/4 cup pine nuts
  • 1 tablespoon capers
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • fresh ground black pepper to taste
  • olive oil


Cut eggplant into 1/2" cubes. You should have about 6 cups. Cover with salted water in non-corrosive bowl for at least 15 minutes. Drain.

Chop onion. Chop peppers. Chop tomatoes. Thinly slice celery. Slice olives. Mince garlic.

Toast pine nuts in small skillet over medium heat.

In large saute pan, saute onion in olive oil for 2 minutes. Add celery. Saute, stirring, until celery is brightly colored and still somewhat firm. Remove onions and celery from pan and put in large mixing bowl.

Add more olive oil to saute pan. Saute peppers until partially cooked. Add garlic and saute another minute. Add tomatoes and saute for another minute. Remove this mixture from pan and add to mixing bowl.

Add olives, pine nutes, capers, vinegar, salt, and pepper to mixing bowl. Stir.

Add more olive oil to saute pan. Saute eggplant until tender. Add eggplant to mixing bowl. Stir.

Serve hot, room temperature, or cold, spooned onto slices of baguettes. Keeps refrigerated for about a week.

Makes 6 to 8 cups.

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