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Eggplant Caponata



1 medium eggplant, diced (about 6-8 cups of eggplant); I leave the skin on, but that’s optional

1 small onion, diced

4 or 5 cloves of garlic, diced

1 green or red pepper, diced

1 small can of sliced mushrooms (I chop them a couple of times to make smaller pieces)


Heat about 2/3 of a cup of olive oil in a large skillet and saute all this for about 10 minutes, stirring a couple of times (until everything starts to get soft).



1 cup of chopped green olives

1 can of tomato paste

1/4 cup of water

1 ½ t. sugar

2 T. wine vinegar

1 t. salt

½ t. oregano

black pepper


Cook on low heat for about 15 more minutes, stirring well with a wooden spoon to incorporate the tomato paste throughout the mixture.   Refrigerate and serve at room temperature.  It will last in the refrigerator for at least a week.


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