Caponata with Flatbread

Prep Time:
10 mins
Total Time:
2 hrs 20 mins
Makes 3 1/2 cups

Eggplant lovers will find this easy version of a Sicilian staple irresistible. Roasting eggplant, rather than sauteing it in a lot of oil, renders it terrifically tender and imparts a smoky taste.


  • 2 medium eggplants (about 1 pound each), halved lengthwise

  • 1 tablespoon plus 1 teaspoon red-wine vinegar

  • 2 teaspoons sugar

  • Coarse salt and freshly ground pepper

  • 1 cup fresh flat-leaf parsley, chopped

  • cup chopped homemade or store-bought roasted red peppers

  • ¼ cup drained brine-packed capers, rinsed

  • 48 whole-wheat flatbreads


  1. Preheat oven to 350 degrees. Place eggplants, cut sides down, on a parchment-lined baking sheet. Roast until soft, about 1 hour. Let stand until cool enough to handle but still warm.

  2. Scoop flesh into a bowl; discard skins. Add vinegar, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; stir until smooth. Let cool completely.

  3. Stir in parsley, red peppers, and capers. Refrigerate for at least 1 hour. Serve with flatbread.

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