Eggplant Caponata

Name: Eggplant Caponata
Cuisine: American
Ingredients: Salt; 1 shallot, minced; 1 clove garlic, minced; 2 tablespoons roasted red peppers, chopped; 2 figs, finely chopped or 2 teaspoons chopped dried currants or raisins; 2 figs, finely chopped or 2 teaspoons chopped dried currants or raisins; 2 figs, finely chopped or 2 teaspoons chopped dried currants or raisins; 1 tablespoon chopped Castelvetrano olives; 1 globe eggplant (about 1 pound/450 g); ¼ cup (60 ml) olive oil + more for roasting; Whipped Garlic Ricotta or Macadamia Nut “Ricotta,” for serving; Whipped Garlic Ricotta or Macadamia Nut “Ricotta,” for serving; Crostini, for serving; ½ teaspoon Calabrian chile paste or ¼ teaspoon crushed red chiles; 1 teaspoon capers, drained and chopped; One 14-ounce (400 g) can diced tomatoes, drained; ½ teaspoon Calabrian chile paste or ¼ teaspoon crushed red chiles; 1 tablespoon sherry or balsamic vinegar; ½ teaspoon chopped fresh rosemary; ½ teaspoon orange zest; 1 tablespoon sherry or balsamic vinegar

Preparation info

Yields
2 cups

Difficulty
Easy

Appears in

Seasons of Greens

By Katie Reicher

Published 2025

About

Our version of the classic Italian relish caponata features California touches like freshly chopped herbs from our farm, figs in place of raisins, and a smidge of orange zest for brightness. Roasting the eggplant helps deepen the flavor and remove moisture from the vegetable, which will allow it to soak up flavor.

Ingredients

1 globe eggplant (about 1 pound/450 g)
¼ cup (

Americas
Europe
United States
Italy
San Francisco
Preserve
California
Mediterranean
Gluten-free
Vegan
Summer

Method

Preheat the oven to 350°F (180°C). Remove the tough leaves and cut off the stem of the eggplant. Dice the eggplant into ½-inch cubes. It is not necessary to peel the eggplant, but you may if the skin is thick or if that is your preference. Toss with enough olive oil to lightly coat the