Roasted Eggplant Caponata

Roasted eggplant and bell peppers mixed with capers, raisins, lemon and red pepper flakes and served with bread.
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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 20 min
  • Yield: 6
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1 medium eggplant, trimmed and cut into 1/2-inch pieces

1 red bell pepper, seeded and chopped

1 large shallot, chopped

1/2 cup extra-virgin olive oil

1 teaspoon finely chopped garlic

Kosher salt and freshly ground black pepper

1/4 cup chopped flat-leaf parsley

2 tablespoons brined capers, drained and chopped

2 tablespoons golden raisins

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1/2 teaspoon red pepper flakes

1 tablespoon toasted pine nuts

Baguette slices, for serving


  1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
  2. Toss the eggplant, bell peppers and shallots with the olive oil, garlic, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Spread the vegetables on the lined baking sheet and roast, stirring occasionally, until softened and browned, about 45 minutes. Let cool.
  3. Transfer the vegetables to a medium bowl and stir in the parsley, capers, raisins, lemon zest, lemon juice and red pepper flakes. Season with salt and pepper. Sprinkle with the pine nuts.
  4. Serve the caponata with baguette slices.
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