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Side Dishes
Doc’s Roasted Eggplant Caponata

Doc’s Roasted Eggplant Caponata


  • 1 large eggplant (1 1/2 pounds)
  • Extra virgin olive oil
  • 4 ounces jarred roasted red peppers, chopped
  • 1/2 cup large green olives, pitted and chopped
  • 1 cup chopped yellow onion
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon minced garlic (3 cloves)
  • 3 tablespoons minced parsley
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons drained capers
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper


  • Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
  • Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil.
    • Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife.
    • Set aside to cool.
    • Halve the eggplant, peel, and discard the skin.
    • Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped.
    • Pour into a mixing bowl.
  • Meanwhile, heat 1 tablespoon of olive oil in a medium sauté pan.
  • Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned.
  • Add the garlic, cook for 1 minute.
  • Add to the eggplant mixture.
  • Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix.
  • Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop.
  • Taste for seasonings and serve at room temperature.


Modified from Barefoot Contessa How Easy Is That? 2010

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