25 minutes
Cook Time
25 minutes
Cooking Level


  • 2 Pure Flavor® Baby Eggplants, peeled and cut into half-inch cubes
  • 12 oz Pure Flavor® Mini San Marzano Tomatoes
  • 2 ¼ tbsp finely chopped celery
  • 1/8 onion, finely chopped
  • 1/8 garlic clove, minced
  • 1 ½ green olives, pitted and coarsely chopped
  • ½ tsp drained capers
  • 1/8 tsp minced basil
  • ¾ teaspoon balsamic vinegar
  • 1 cup tomato sauce
  • 1 cup chopped parsley
  • ½ cup olive oil


Step One

Heat half the olive oil in a large pan over medium heat. Add celery; cook, stirring often, until translucent. Add onion and garlic; do not let the garlic char. Cook for about 5 minutes or until onion become translucent. Remove ingredients from pan and set aside.

Step Two

Heat remaining olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned – 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato sauce and basil. Cook on a low to medium heat until eggplants absorb the sauce and ingredients are tender – about 8-10 minutes.

Step Three

Season caponata with remaining ingredients, to taste. Top with chopped parsley and serve!

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