Eggplant Caponata

Eggplant Caponata
Staff Writer

Avalon Restaurant

Caponata is an authentic Italian dish of stewed eggplant and other seasonings. Chef John Brandt-Lee of Avalon Restaurant uses crispy flat bread as a vehicle for enjoying the savory mixture. 

Click here to see 11 Classic Antipasto Recipes for Summer.


Add the olive oil to a large sauté pan and heat over medium-high heat. Add the garlic and sauté until a light golden brown. Add the onions, peppers, and eggplant and sauté until soft (depending on how old the eggplant is it may soak up the oil. Have extra oil on hand and add as needed).  Push the vegetables to 1 side of the pan and on the other side add the vinegar and sugar. Once sugar dissolves, stir the vegetables and liquid together. Add the herbs de Provence and capers and cook for 10 minutes more. Season with salt and pepper, to taste. You should have a nice balance between sweetness of the sugar and the acidity of the vinegar. You can adjust the taste to your liking by adding more of either ingredient. Serve on flatbread. 


Calories per serving:

232 kcal

Daily value:



  • Carbohydrate, by difference 47 g
  • Protein 5 g
  • Total lipid (fat) 6 g
  • Vitamin A, IU 338 IU
  • Vitamin A, RAE 17 µg
  • Vitamin C, total ascorbic acid 7 mg
  • Vitamin K (phylloquinone) 1 µg
  • Ash 2 g
  • Calcium, Ca 9 mg
  • Carotene, alpha 29 µg
  • Carotene, beta 85 µg
  • Choline, total 2 mg
  • Cryptoxanthin, beta 207 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 6 g
  • Folate, DFE 64 µg
  • Folate, food 70 µg
  • Folate, total 70 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 1240 µg
  • Magnesium, Mg 52 mg
  • Niacin 3 mg
  • Phosphorus, P 149 mg
  • Potassium, K 441 mg
  • Selenium, Se 1 µg
  • Sodium, Na 499 mg
  • Sucrose 3 g
  • Sugars, total 6 g
  • Water 149 g
  • Zinc, Zn 1 mg
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