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Quick, two-bite eggplant caponata appetizer

Looking for a unique canapé? This Italian cuisine inspired eggplant caponata will have your guests shouting deliziosa!
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The Loop, September 17, 2013 1:56:22 PM

Serve this tangy relish with crusty Italian bread for a delicious appetizer or hors d’oeuvre.

2 to 3 tbsp (15 ml) olive oil
1 large sweet onion (Vidalia or Spanish), finely diced
1 small eggplant, finely diced
1 yellow pepper, finely diced
Coarse salt and freshly cracked black pepper
2 sprigs fresh thyme, chopped
1/2 tsp (2 ml) dried oregano
2 large Roma tomatoes, diced
1 tbsp (15 ml) red wine vinegar
Several leaves fresh basil, chopped

Heat the olive oil in a large skillet and sauté onion on medium-high heat. Continue to cook for 8 to 10 minutes until soft and golden. Remove onion and reserve.

In same skillet, heat remaining olive oil and sauté eggplant until golden and soft, about 3 to 4 minutes, tossing often to prevent burning. Add yellow pepper, cooked onions, spices (except basil) and tomatoes. Cook 5 minutes, or until mixture is thick and juice has evaporated. Add vinegar and remove from heat. Stir in basil.

Makes 4 servings.

Getting ready for a party? Try these other easy apps:

Beautifully presented pineapple shrimp
Sweet baked brie with nuts and dried fruit

Tiny Greek salad served in a cucumber cup

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