Grilled Eggplant Caponata Recipe

Name: Grilled Eggplant Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons dried currants; 2 8-inch-long eggplants, peeled and cut into 1/2-inch-thick slices; 1 large yellow onion, peeled and cut into 1/2-inch-thick slices; ⅓ cup olive oil plus 1/4 cup olive oil; 2 one-pound cans of Italian plum tomatoes in heavy puree; 1 tablespoon unsweetened cocoa powder; 1 tablespoon capers in salt; 2 anchovy fillets, washed, patted dry and chopped; 15 pitted green olives, sliced; 15 calamata olives, pitted and quartered; 1 fresh jalapeno pepper, seeded and chopped; 3 tablespoons chopped Italian flat-leaf parsley; 1/4 cup balsamic vinegar; Kosher salt to taste

Servings: persons

2 tablespoons dried currants
2 8-inch-long eggplants, peeled and cut into 1/2-inch-thick slices
1 large yellow onion, peeled and cut into 1/2-inch-thick slices
⅓ cup olive oil plus 1/4 cup olive oil
2 one-pound cans of Italian plum tomatoes in heavy puree
1 tablespoon unsweetened cocoa powder
1 tablespoon capers in salt
2 anchovy fillets, washed, patted dry and chopped
15 pitted green olives, sliced
15 calamata olives, pitted and quartered
1 fresh jalapeno pepper, seeded and chopped
3 tablespoons chopped Italian flat-leaf parsley
1/4 cup balsamic vinegar
Kosher salt to taste

1
Soak currants in hot water for 15 minutes.
2
Drain and put aside.
3
Brush eggplant and onion slices with olive oil on both sides, using the 1/3 cup oil.
4
Grill onion slices over a medium-hot fire until lightly charred but cooked through, about 7 minutes per side.
5
Grill eggplant slices for about 5 minutes on each side, until slices are soft inside and outsides have become slightly charred.
6
Remove eggplant and onion slices and cool briefly.
7
Remove outer skin from onion slices.
8
Drain tomatoes, reserving juice.
9
In a large bowl mix reserved tomato juice with cocoa powder until cocoa dissolves.
10
Chop tomatoes and add to mixture.
11
Then mix in currants, capers, anchovies, green olives, calamata olives, jalapeno pepper and parsley.
12
Coarsely chop eggplant and onions and fold into tomato mixture.
13
Stir in vinegar and the 1/4 cup olive oil.
14
Season with kosher salt.
15
Let stand at room temperature for at least 30 minutes.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons dried currants, 2 8-inch-long eggplants, peeled and cut into 1/2-inch-thick slices, 1 large yellow onion, peeled and cut into 1/2-inch-thick slices, ⅓ cup olive oil plus 1/4 cup olive oil, and more.

Yes, Grilled Eggplant Caponata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Eggplant Caponata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions