New This Month

Eggplant Caponata

Freeze a batch of this tangy relish for a spur-of-the-moment starter over crostini or a main event with pasta.

  • Prep:
  • Total Time:
  • Yield: Makes 5 cups

Source: Everyday Food, April 2008


  • 1/4 cup olive oil
  • 2 large onions, chopped
  • 1/4 cup golden raisins
  • 1/4 cup pine nuts
  • 4 garlic cloves, thinly sliced
  • 1/2 to 1 teaspoon red-pepper flakes
  • 1/2 cup tomato paste
  • 2 teaspoons unsweetened cocoa powder
  • 2 to 4 tablespoons sugar
  • 2 large eggplants (2 1/4 pounds total), cut into 1/2-inch cubes
  • 2/3 cup white-wine vinegar
  • Coarse salt


  1. In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onions, raisins, pine nuts, garlic, and red-pepper flakes; cook, stirring occasionally, until onions are softened, 6 to 8 minutes.

  2. Add tomato paste, cocoa powder, and 2 tablespoons sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 2/3 cup water.

  3. Cover, and cook over medium-high, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar, as desired. Serve caponata warm or at room temperature.

Cook's Notes

To freeze, cool completely, then transfer to resealable freezer bags, filling only halfway; freeze bags flat, and store in the freezer, up to 2 months.

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