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Eggplant Greek Caponata

Eggplant Greek Caponata


  • 1250gr. Celery diced
  • Olive oil
  • 3 pcs. Fresh tomatoes on dice
  • 8 pcs. eggplants, diced
  • 1500 gr. chopped onions
  • 2 cups. Caper tea, well-salted
  • 3 tablespoons pine nuts
  • 200gr. Chopped green olives
  • 100 gr. chopped black olives
  • 180 ml of vinegar
  • 2 tablespoons sugar
  • 3 tablespoons chopped tomato paste
  • Fresh chopped Genovese basil leaves
  • Parsley
  • A little chopped sage
  • 15 salted and finely chopped anchovies
  • salt
  • 4 sec. Chopped garlic
  • 300 gr. black currants
  • Pepper


  1. Saute the onions in olive oil, add the garlic and once they are translucent, add the capers, pine nuts, olives, and pulp and let them brown, then add the tomatoes.
  2. Continue cooking, stirring with a wooden spoon, until the tomatoes are done,
  3. While the mixture is cooking, with a little oil fry the eggplant in cubes, the celery, the herbs, the raisins, the anchovies in many batches. When the last batch is finished, mix everything together over high heat, stirring so that they do not stick. Sprinkle with salt, pepper, and sugar and let it cool down. Put it in a pan to stop cooking.
  4. It must be prepared at least 12 hours in advance for the flavours to bind