This pear, tomato and eggplant relish is a delicious side dish.

Martha Stewart Living, October 1993


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Drain tomatoes, reserving juice. Seed tomatoes, chop coarsely, and set aside.

  • Slice eggplant into 3/4-inch rounds. Place on a wire rack, sprinkle with salt, and leave to drain for 30 minutes. Rinse well and pat dry. Cut slices into 3/4-inch cubes.

  • Heat oven to 425 degrees. Place a 12-by-4-inch baking pan in oven for 5 minutes. In a bowl, toss eggplant with 4 tablespoons olive oil and 1 teaspoon sugar, then spread out on pan. Return to oven; roast for 25 minutes or until eggplant is tender and well browned, shaking pan after 15 minutes.

  • Meanwhile in a large saute pan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until golden, about 7 minutes. Add eggplant, tomatoes, 2/3 cup reserved tomato juice, and capers. Cook over medium-low heat for 10 minutes, stirring occasionally. Keep warm.

  • Return baking pan to oven to heat. Cut flesh from pears in 3/4-inch chunks. Toss with remaining tablespoon oil and 1 teaspoon sugar and spread out on warmed pan. Roast for 25 minutes, or until pears are tender and golden brown, shaking pan after 15 minutes.

  • Add pears and currants to eggplant mixture. Season with vinegar, sugar, salt, and pepper. Resume cooking for 5 to 10 minutes. Add more tomato juice, if needed, to keep caponata from becoming dry. Serve warm on toasted baguette slices.