Caponata is a versatile Italian topping from the early 1700s, perfect with grilled fish or on sliced French bread. There are two main versions: a Sicilian one with fresh, in-season vegetables, tomato sauce, olives, and capers, and a Palermo version that adds seafood like grilled octopus, lobster, or shrimp, making it a meal on its own or a garnish for swordfish.
I often make the Sicilian version, using farm-fresh vegetables from Lewis’ Orchard in Darnestown, Maryland. Eggplant is the star, so sourcing the freshest you can find is key.
Prepare this dish 1 to 3 days before a summer gathering to let the flavors develop. Serve cold or at room temperature over grilled fish, fresh baguette, or as a topping for grilled white fish.
1. Assemble farm-fresh ingredients 
2. Slice the Eggplant, brush with oil, add salt and pepper 
3. Grill eggplant over medium-low heat, 8 minutes per side 
4. Saute the onion, celery, and garlic for 5 minutes on medium heat 
5. drain capers and chop olives 
6. Add tomato sauce, tomato paste, capers, and olives and allow to thicken 
7. FOLD in the eggplant 
8. Garnish with Italian flat leaf parsley
Ingredients
Eggplant
2 medium sized eggplants, 1 pound each
Olive oil
Ground salt
Ground pepper
Italian spice blend
Sauté
1 medium red onion
1-2 cloves minced garlic
4 to 5 celery heart stalks with leaves
1 large farm fresh slicing tomato
1 small jar of capers
1 cup kalamata olives (pitted)
1 can diced tomatoes, strained and salted
2 to 3 tablespoons tomato paste
1/4 cup white wine vinegar
Fresh, flat leaf Italian parsley to garnish
Special Equipment
A Ninja food processor makes quick work of the onion, garlic, and celery
Steps
Step 1 – Grill Eggplant
Slice the Eggplant into 1″ to 1/5″ thick, round slices. In a small bowl, blend salt, pepper, and italian spice blend with olive oil then brush it on both sides of the eggplant.
Grill on medium-low heat, placing the eggplant directly onto the grate, 6 minutes first side and 3 minutes second side. Eggplant should be tender but not flimsy.
Remove from grill, set aside and allow to cool to room temperature.
Step 2 – Chop and Sauté
Finely mince the onion, garlic, celery, and tomato using a Ninja food processor. Sauté in olive oil in a frying pan on medium-low heat for 5 minutes.
Drain the capers and chop the kalamata olives, removing any pits first. Add to the frying pan and cook for another minute.
Combine strained tomatoes, white wine vinegar, and tomato paste to the frying pan and allow to thicken on the stove for another 2 to 5 minutes.
Add salt and pepper to taste.
Step 3 – Fold in the Eggplant
Carefully fold in the eggplant to not break any pieces. Simmer on the stove for another 3 to 5 minutes.
Remove and transfer to a serving bowl, mix in freshly chopped Italian parsley.
Allow to cool uncovered, preventing condensation.
Refrigerate for 1 to 3 days
Enjoy!
Serve cold or at room temperature. Great as a sauce for angel hair pasta or as a topping for grilled white fish.
Feel free to comment, I would love to hear from you