Italian Eggplant Caponata


  • 4 medium eggplants, peeled and diced
  • 4 onions, sliced
  • 1 cup of extra virgin olive oil
  • 1/2 cup of extra virgin pine nut oil
  • 12 green olives
  • capers
  • 12 large black olives, pitted and diced
  • 1 tablespoon of pine nuts
  • 1/2 cup of wine vinegar
  • 1/4 cup of raw cane sugar
  • salt and pepper to taste
  • 1/2 cup of tomato sauce
  • 4 stalks of celery, diced


Fry eggplant in one cup of olive oil until browned. Remove from skillet. Add onions, browning gently over medium heat in 1/2 cup of pine nut oil. Add tomato sauce and celery and cook until tender. Add capers, olives and pine nuts, and the fried eggplant. Heat wine vinegar and sugar until dissolved. Add this to eggplant mixture. Add salt and pepper to taste. Allow to simmer until flavors mix. Serve bruschetta style on toast points or topped over pasta. Caponata will keep up to two weeks in the refrigerator.