Eggplant Caponata


November 10, 2015 by Kai Chan

Again, it’s been a while since my last post – 1 year and 2 months to be exact. But with the holidays coming up and the pact that I made to cook more and avoid Michelin-starred restaurants in December (yes, shame on me), I’ll have more opportunities to cook and post more recipes!

Lately, I’ve been finding my culinary inspirations through Tasting Table and Bon Appetit posts on my Facebook feed. I first encountered this recipe at my friend’s place a while back while she was making a meal from Blue Apron for me and a couple other friends. I’ll admit to you that I am generally not a big fan of Plated or Blue Apron because I don’t like to follow ornate recipes especially when they include a lot of prep work (i.e., Thai recipes). However, when my friend made this eggplant caponata from this Blue Apron recipe, I fell in love – it had two of my favorite things: eggplant and capers. Other eggplant caponata recipes out there also include red peppers or tomatoes, but what I love about this recipe is the simplicity of it and how few ingredients you need. Ergo the lazy in me lit up!

Eggplant caponata is a great side dish or starter to serve for lunch, dinner or hors d’oeuvres at a party (ahem, holiday party). It’s healthy, tasty and gluten-free. This recipe is an adaptation from Blue Apron’s recipe but since I don’t have a grill, I adapted it for the oven.



1 large eggplant

2 tablespoons olive oil

Zest of 1 lemon

Half lemon, cut into 2 wedges

1 garlic clove, minced

1 tablespoon capers

1 tablespoon chopped parsley

Salt & pepper for seasoning



Preheat the oven to 400°F. Cut eggplant in half, lengthwise and score the eggplant.


Put the minced garlic and half the lemon zest on the scored eggplant. Top with the olive oil and season with some salt and pepper.DSC_0006

Let it sit and marinate for 5 minutes, then put on a baking sheet facing up and let it bake in the oven for 25-30 minutes, or until a knife runs through the eggplant without any give.


Take the eggplant out and let it rest for a few minutes to cool off. Using a fork, scrape the flesh of the eggplant off.


Chop up the eggplant skin depending on how chunky you like your caponata. Roughly chop up the flesh of the eggplant as well to break up any long strands.


Mix the eggplant in a bowl with the capers, rest of the lemon zest, remaining wedge of lemon and parsley.

Season to taste with salt and pepper. Serve with crostata or in my case since I am cleaning/eating out my pantry, pretzel crisps!



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