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
  • ⅛ onion, finely chopped
  • ⅛ garlic clove, minced
  • 1 ½ green olives, pitted and coarsely chopped
  • ½ tsp drained capers
  • ⅛ tsp minced basil
  • ¾ teaspoon balsamic vinegar
  • 1 cup tomato sauce
  • 1 cup chopped parsley
  • ½ cup olive oil


Step 1

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 2

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 3

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

Read Reviews

Write a Review


Javascript is required to submit this form.

Close message box.