Eggplant Caponata


    • 3 eggplants

    • 1 onion, finely chopped

    • 3 cloves of garlic, finely chopped

    • 2 tablespoons parsley, finely chopped

    • 2 tablespoons coriander

    • 5 tomatoes

    • ½ cup white vinegar

    • 4 tablespoons sugar

    • salt

    • pepper

    • olive oil

    To garnish

    • capers

    • olives, pitted and sliced

    • cocoa powder

    • toasted pine nuts


    • Heat a pan over medium high heat.

    • Cut the eggplants into 3×3 cm cubes.

    • Add to the pan and sautee for 10 minutes along with the onions, garlic and quite a bit of olive oil.

    • Add the vinegar and sugar. As soon as it starts to become syrup like, add the aromatics and the tomatoes, which have also been cut into 2×2 cm cubes.

    • Simmer for a few minutes. Stir occasionally with a wooden spoon.

    • Season with salt and pepper to taste.

    • Add the capers, olives, cocoa powder and pine nuts.

    • Mix and serve.


This dish should taste somewhere between salty and sweet… A pinch of cocoa powder should be added at the very end. It will offer a very distinct, rich and intense flavor.


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