Eggplant Caponata

An amazing dip or quick pasta sauce. Smear onto pizzas or eat with a spoon!!


1 1/2 pounds eggplant (1 large), cut into 1” cubes
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, diced
3 large garlic cloves, minced
2 red bell peppers, diced
Salt to taste
1 pound ripe tomatoes, finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
3 tablespoons coarsely chopped Kalamata olives 
2 tablespoons plus a pinch of sugar
3 tablespoons red wine vinegar
freshly ground pepper to taste


Preheat oven to 400. Cube the eggplant, toss with olive oil, and roast until golden, about 15 minutes. Remove from oven and let cool slightly.

Heat 1 tablespoon of the 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 ½ 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.
Step 3
Add the tomatoes to the pan with about ½ 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 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.