10 minutes
Cook Time
20 - 30 minutes
8 - 10
Cooking Level


  • 1 Pure Flavor® baby eggplant
  • 1 Pure Flavor® red bell pepper
  • 2 Pure Flavor® tomatoes on the vine
  • 1 medium red onion
  • ½ cup diced Kalamata olives
  • ¼ cup diced green olives
  • 2 tbsp capers
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • goat cheese spread
  • crostini's


Step 1

Turn your grill on high.

Step 2

Slice the eggplant and red onion into round slices. Quarter the pepper. Brush them with olive oil and sprinkle with salt.

Step 3

Place eggplant slices, onion slices, and bell pepper quarters on the grill. Add the whole tomato to the grill. Char the vegetables about 4-8 minutes per side depending on your heat. When done remove from heat.

Step 4

Rough chop all vegetables into small pieces.

Step 5

Add chopped vegetables to a large bowl, all all remaining ingredients, and mix. Add salt and pepper to taste.

Step 6

Serve on toasted crostini spread with goat cheese.

Pro Tip

  • If you don't have a grill or don't want to man the grill in cold or inclement weather, go ahead and get a light char on your vegetable slices using a cast iron skillet or frying pan on high.
  • To make your goat cheese more spreadable, add a little milk or cream and stir.
  • Caponata can be served cool or warm. Refrigerating overnight will help flavors develop.