• 1 pound eggplant cut into 3/4 inch pieces
  • 6 tablespoons olive oil divided use
  • salt and pepper to taste
  • 3/4 cup red onion diced
  • 1 red bell pepper diced
  • 1/2 cup celery diced
  • 1 teaspoon garlic minced
  • 1/4 cup green olives chopped
  • 2 tablespoons capers drained
  • 1 1/4 cups canned crushed tomatoes do not drain
  • 1/4 cup golden raisins
  • 2 teaspoons brown sugar
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon crushed red pepper flakes or more to taste
  • 1/4 cup pine nuts toasted
  • 2 tablespoons chopped herbs such as parsley, mint or basil
  • cooking spray


  • Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
  • Place the eggplant on the sheet pan in a single layer. Drizzle with 3 tablespoons of the olive oil and season with salt and pepper to taste.
  • Bake for 25-30 minutes or until eggplant is tender and browned.
  • While the eggplant is in the oven, warm the remaining 2 tablespoons of olive oil in a large pan over medium heat.
  • Add the red onion, red bell pepper and celery to the pan. Cook for 5-7 minutes or until vegetables are tender.
  • Add the garlic and cook for 30 seconds.
  • Add the olives, capers, raisins, brown sugar, red wine vinegar, red pepper flakes and tomatoes. Stir to combine.
  • Add the cooked eggplant to the pan. Stir and bring to a simmer.
  • Cook for 10-15 minutes or until mixture has thickened and has a jam-like consistency. Stir in the pine nuts and chopped herbs. Season with salt and pepper to taste.
  • Serve hot, at room temperature, or you can refrigerate it and serve it cold. Caponata will stay fresh in the fridge for up to 5 days.