summer caponata
A warm August Caponata, what more can you ask for! The sweet and savoury aroma of this will make your neighbours knock down your doors. Christina really hit this one out of the park when she made this in our tomato fields. The best ingredients for the best recipe to fill you up, a must try!
Prep time: min
Cook time: min
Total time: min
Yield: 4 servings

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  • 1 large eggplant (cut into cubes)
  • 1 zucchini
  • ½ teaspoon salt
  • 4 tablespoons extra-virgin olive oil
  • 1 medium white onion, diced
  • 1 red bell pepper, diced
  • 2 celery stalks, diced
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 can (14 ounces) crushed fire-roasted tomatoes or fresh tomatoes
  • ¼ cup pitted green olives, roughly chopped
  • 3 tablespoons red wine vinegar
  • 2 tablespoons capers, drained
  • 1 tablespoon honey
  • ¼ teaspoon red pepper flakes
  • 1 bay leaf
  • ¼ cup chopped flat-leaf parsley and/or basil


  1. Place 3 tablespoons olive oil in a fry pan on high heat, add the cubed eggplant Sprinkle it with salt, toss and cook until golden. (Set aside)
  2. Warm a tablespoon of olive oil in a medium pan over medium heat. Add the zucchini, onion, bell pepper and celery, salt and pepper. Cook until tender
  3. Add the garlic and stir. Add the tomatoes, olives, vinegar, capers, honey, red pepper flakes, and bay leaf. Stir to combine. Simmer on medium-low heat for 10 minutes or so, stirring occasionally.
  4. Remove and discard the bay leaf. Stir in the roasted eggplant and cook for another 2 to 3 minutes. Stir in the fresh herbs.
  5. Transfer it to a serving bowl and top with the remaining herbs.
  6. Serve as an appetizer with fresh crostini, or serve along side your favourite protein.
  7. Enjoy!!!