Eggplant Caponata

Eggplant Caponata
Recipe Yield: 4-6 servings


  • 4 eggplants, cut into medium dice
  • 1/4 cup, olive oil, divided
  • 1 red or white onion, sliced
  • 3 sticks celery, sliced
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • 1 Tbsp. tomato paste
  • 2 cups chopped tomatoes or one 14oz can of chopped tomatoes
  • 1/4 cup raisins (golden or regular)
  • 1 Tbsp. capers, rinsed
  • 1/4 cup Kalamata olives, pitted and chopped
  • 1 Tbsp. cocoa powder (100 % dark)
  • 2 Tbsp. red wine vinegar 
  • 1 tsp sugar
  • Toasted pine nuts (optional)


  1. Preheat oven to 400 F degrees.
  2. Toss the eggplant with 2 Tbsp. oil and a little salt, and place onto a large non-stick baking tray. Roast for 20-30 minutes until charred and soft.
  3. Meanwhile, heat the remaining 1 Tbsp. oil in a large pan and cook the onion and celery with a large pinch of salt for 10 minutes or until softening and lightly caramelized.
  4. Add the garlic, oregano, and tomato paste and cook for a minute longer before adding the tomatoes.
  5. Add the raisins, capers, olives, cocoa powder, red wine vinegar, and sugar. Stir well to combine.
  6. Add in the roasted eggplant and simmer, covered, for 15 minutes until the sauce has thickened and the eggplant is very soft.
  7. Add pine nuts at the end if using.

Optional: serve with whole wheat pasta, on a piece of toast, or enjoy as it!