Caponata (Cooked Eggplant Relish/Salad)


  • 1 large eggplant 1 ¼ lb or so, cut into 1-inch cubes
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 2 small celery stalks thinly sliced
  • 1 cup crushed tomatoes
  • 2 tablespoon capers
  • ¼ cup pitted green olives roughly chopped
  • ¼ cup raisins
  • ¼ cup red wine vinegar
  • ¼ cup white wine
  • 2 teaspoons honey 
  • Extra virgin olive oil 
  • ¼ teaspoon to ½ teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 2 tablespoon chopped fresh parsley
  • 2 tablespoon chopped fresh mint
  • Black pepper and salt to taste


  • Heat the oven to 400 degrees F.
  • Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
  • Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
  • Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
  • Add the tomatoes, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
  • Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.