Mel’s Eggplant Caponata

This is my version of eggplant caponata.

I used to go to this Italian/Greek restaurant just for this dip and lately been craving for it.  So I decided to make it & I am glad it turned out great.  As a matter of fact, it tasted better.

Any type of bread or even crackers goes well with this dip or spread.


  • 3 medium sized eggplants
  • 1/2 cup of sun dried tomatoes
  • 1/2 cup mixed kalamata & green olives
  • 1 medium sized onion, sliced
  • 2 garlic cloves
  • 2 Tbsp tomato paste
  • 2 Tbsp capers
  • a bunch of fresh basil ( about 6 leaves)
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup of extra virgin olive oil (EVOO)
  • food processor


  1. Pre-heat oven 400F degrees
  2. Cut the eggplants in half (lengthwise) & poke it around with fork, place it on a baking sheet & drizzle with olive oil
  3. Bake it in the oven for 30 minutes then add the sliced onions, the 2 cloves of garlic and bake it for another 20 minutes.
  4. Take it out of the oven and let it cool but not cold
  5. Peel the skin of the warm eggplant carefully & slice it
  6. In the food processor, put the eggplant and the rest of the ingredients, except EVOO
  7. Process it all on high speed while slowly pouring the 1/2 cup of extra virgin olive oil
  8. Put in a serving bowl and drizzle a little more EVOO on top and serve with warm Italian or sourdough bread
  9. Enjoy.



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