Simple Summer Eggplant Caponata

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Remember making this at the retreat? Surely you love it!


  • 1 Lg. Eggplant, cut into 1 inch chunks
  • 2 T of Extra Virgin Olive Oil
  • 1 Red Pepper, cut into 1 inch chunks
  • 1 Red Onion, cut to match pepper
  • 1 Small can of tomato paste
  • 1 t of Red Wine Vinegar
  • ½ C of Basil
  • ½ c of Parsley
  • Salt and Pepper


  • Roast eggplant, pepper and onion at 375 for 25 minutes, tossed with evoo, salt and pepper.
  • Toss hot vegetables with whole can of tomato paste and red wine vinegar.
  • Garnish with fresh basil and parsley.