• Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 1 1/2 cups
Save Recipe


1 tablespoon olive oil

1/3 cup black olives, pitted and chopped

1 medium eggplant, peeled and diced

1/2 cup chopped red onion

1/4 cup parsley

2 cloves garlic, minced

1/4 cup red wine vinegar

2 large tomatoes, diced




  1. Heat oil in large non-stick skillet over medium high heat. Add eggplant and cook until golden brown. Cover, reduce heat and cook for 10 minutes or until soft. Stir in onion and garlic. Add tomatoes, olives parsley and vinegar. Simmer for 5 minutes and season with salt and pepper.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Eggplant-Olive Caponata

Caponata Picnic Sandwiches

Herb-Seared Tuna with Caponata and Warm Lemon Creme Fraiche

Corn, Tomato and Zucchini Salad

Linguine with Uncooked Tomato, Arugula, and Olive Sauce

Rigatoni with Italian Eggplant

Puttanesca Tomato Salad with Fried Capers

Quinoa Pilaf