Eggplant Caponata


Serves 4-6

  • 5 tablespoons olive oil
  • 1 medium eggplant, peeled, cut into 1/2-inch cubes tossed with olive oil seasoned with salt and pepper and roasted in a 400 degree oven for 15 min
  • 1/2 medium onion, diced small
  • 1 jar of Spinellis Puttanesca di Napoli sauce
  • 3 tablespoons balsamic vinegar
  • 1/3 cup chopped Italian parsley
  • 1/3 cup chopped basil
  • ¼ tsp of Black pepper
  • 1 teaspoon salt


Heat Spinelli’s Puttanesca in a large pot on medium to low heat. Add cooked eggplant and onion. Cook for about 15 minutes. Add balsamic vinegar. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Add chopped Italian Parsley and season to taste with salt and pepper. Garnish with fresh basil and serve warm or at room temperature. (Caponata can be made ahead. Cover and chill.)

Can be served over toasted baguette as an appetizer or as side dish to chicken or fish.