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Summer Eggplant and Tomato Caponata

Yields6 ServingsPrep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

 1 ½ lbs eggplant (1 large), roasted
 3 tbsp Durant Olive Mill Frantoio EVOO
 1 onion (medium), chopped
 2 celery stalks, from the inner, tender stalks (the heart), diced
 3 3 large garlic cloves, minced
 2 red bell peppers, diced
 salt (to taste)
 1 lb ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
 3 tbsp capers, rinsed and drained
 3 tbsp coarsely chopped pitted green olives
 2 tbsp plus a pinch of sugar
 3 tbsp Aperö Blackberry Roasted Pepper Vinegar
 freshly ground pepper to taste

Peel the eggplant (leaving small strips of the peel on) and cut it into 1″ cubes. Lay on a large baking sheet and toss with 1 tablespoon evoo. Roast in a 425 degree oven for 10 minutes. Stir and return to oven for about 20 minutes more until the eggplant is tender and caramelized. Set aside.


Heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.


Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

Nutrition Facts

Servings 6