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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 11 ingredients
Caponata is one of those classic eggplant dishes that once eaten, is never forgotten. Our delicious agro-dolce version of this traditional antipasto is a wonderful addition to any summer BBQ. It is delicious either...


  • 1 large Italian eggplant quartered and cut into 1” dice (See Ann’s tip)
  • 2 tbsp olive oil divided
  • 4 sticks celery cut diagonally into 1/2” strips
  • 1 cup boiling water
  • 1 onion diced
  • 2 tablespoons tomato concentrate
  • 1/4 cup capers drained and rinsed
  • 1/2 cup oil cured black olives pitted and roughly chopped
  • 3 tablespoons chopped sundried tomatoes
  • 1/2 cup red wine vinegar
  • 3 tbsp sugar or to taste

Nutrition Facts


92 cals


5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


12 g


9 g


3 g


1 g


186 mg


  1. Preheat the oven to 425F. Line a baking sheet with parchment paper. (See Ann’s Tip)
  2. Put 1 tbsp olive oil into a bowl and quickly toss the eggplant in it to coat. The oil will take patchily to the eggplant. Drizzle an extra 1-2 teaspoons of oil onto the prepared baking sheet. Tip on the eggplant and spread out into a single layer. Roast on a high shelf until golden for about 20-25 minutes turning after about 10 minutes. Set aside in the pan.
  3. Meanwhile place the celery in a small pan and add the boiling water. Cook over a high flame until just tender but still crisp about 5 minutes. Set aside.
  4. Heat the remaining oil in a sauté pan over a medium high flame. When it ripples, add the onion. Cook stirring from time to time until it is transparent and starting to color, about 5-8 minutes. Add the tomato concentrate and cook stirring 1 minute or until it just starts to caramelize. Add the celery and its cook water. Stir to mix. Add the capers, olives, and sundried tomatoes. Cook 5 minutes.
  5. Add the roasted eggplant, vinegar and sugar to taste. Stir to mix. Lower the flame to medium and cook partially covered for 5 minutes. Completely cover and turn off the heat. Leave to cool. Serve at room temperature.

Chef Tips

I like to preheat the lined baking sheet in the oven to give the eggplant a good start.

If you can’t find a good large Italian eggplant 2 medium ones will do.  Although I don’t do this when I roast eggplant, if you like, after you have diced the eggplant, lightly salt it and leave it to drain in a colander. You’ll be amazed at how much liquid comes out.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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