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Caponata is like a Sicilian cousin to ratatouille. It combines some of our favorite summer produce items with a few sweet and salty extras. It is delicious served with crostini and seafood!


  • 3/4 cup olive oil
  • 1 large eggplant, cubed
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped or sliced
  • 3 large ripe tomatoes, diced
  • 1 red bell pepper, chopped
  • 2 celery ribs, chopped
  • 1/2 cup pitted green olives
  • 1/4 cup raisins
  • 2 Tbsp capers
  • 3 Tbsp red wine vinegar
  • 1/2 tsp red chili flakes
  • 1 Tbsp honey
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste


  1. Heat olive oil in a pan over medium heat and sauté eggplant cubes until soft and brown, about 10 minutes. Plate them out on a paper towel lined plate.
  2. In the same pan, discard excess oil leaving behind 2-3 Tbsp. Add onions and sauté till light brown in color. Add in garlic and sauté for a couple of minutes.
  3. Add in chopped bell peppers along with celery and cook for a couple of minutes. Add in salt and pepper. Add in tomatoes and mix everything well.
  4. Mix in olives, capers, raisins, red chili flakes, red wine vinegar and honey. Simmer for 10 minutes
  5. Add in chopped parsley along with fried eggplant cubes. Mix well and let everything cook for 5-6 minutes.
  6. Taste and adjust the seasonings. Garnish with parsley and olive oil.