Eggplant Caponata

Feeds 4-5

Prep 10 mins

Cooking Time 20 mins


1 large eggplant

1 punnet cherry/grape tomatoes

1 small onion

2 cloves garlic 

1 small stick of celery 

1/2 red capsicum 

1 tablespoon baby capers 

1/3 cup green Sicilian olives 

1 bayleaf 

1 tablespoon red wine vinegar 

1/4 cup of olive oil

Pinch of dried chilli 

1 heaped tablespoon honey 

2 tablespoons chopped parsley 

Salt & pepper

Vegetable Caponata


  1. Dice the eggplant and salt it, setting aside for 10 minutes, to allow for the bitter juices to be released. 
  2. Halve the tomatoes, finely dice the garlic celery and onions. Chop the capsicum I go small pieces. 
  3. Chop the parsley. 
  4. To a pot add the olive oil (it may seem like a lot but the eggplant is like a sponge and will suck it up!) and add the onion and garlic. Season with salt and sauté for a few minutes on medium heat. 
  5. Add the eggplant and cook this for approximately 5-7 minutes or until it starts to soften. Add the diced capsicum, tomatoes, bayleaf and continue to cook until the tomatoes break down (approximately 5-7 minutes).
  6. Season well with salt and pepper. Stir through the celery, capers, dried chilli (optional) and olives cooking for 3-4 minutes. Adding an extra drizzle of olive oil if the pan is too dry. 
  7. Finally add a splash of red wine vinegar cooking for a few minutes. 
  8. To a platter add diced parsley. Pour the vegetable mixture on top then sprinkle with more parsley and add the honey.
  9. Serve with toasted crunchy bread. 

    Chef’s Note This mixture could be mixed through pasta, rice, spread over a pizza base or just served as a dip. Options are endless! 

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