This dish is easy to prepare and freezes well. Baked eggplant is mixed with an array of vegetables and flavors. It's a great way to make the most of the garden! Serve with crackers or pita bread.

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Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
8 hrs
total:
9 hrs
Servings:
48
Yield:
6 cups
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.

  • Cook covered 10 minutes in the preheated oven.

  • Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper.

  • Continue baking 30 minutes, or until the eggplant is tender.

  • Chill the mixture in the refrigerator 8 hour or overnight before serving.

Nutrition Facts

23 calories; protein 0.4g 1% DV; carbohydrates 1.9g 1% DV; fat 1.7g 3% DV; cholesterolmg; sodium 111.9mg 5% DV. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2006
I made this for a party I attended yesterday. I used balsamic vinegar too, didn't peel the eggplants, but DID salt and drain them in a colander an hour before using them. The recipe came out PERFECT, not marinara-ish AT ALL! I served it with toasted pita chips and it was more popular than the regular salsa/chips on the table. EVERYONE raved about it! I will definitely make this again, not only for home enjoyment but for my company's potluck lunches. Easy, elegant, and very yummy. Splurge for pita chips or toast some French or Italian bread and skip the saltines or Ritz crackers. Read More
(56)

Most helpful critical review

Rating: 3 stars
10/12/2011
Almost there no bell peppers no mushrooms and no green stuffed olives. Instead use; sicilian green olives (pitted) and capers.....that is the authentic version of caponata! Read More
(8)
60 Ratings
  • 5 star values: 45
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/20/2006
I made this for a party I attended yesterday. I used balsamic vinegar too, didn't peel the eggplants, but DID salt and drain them in a colander an hour before using them. The recipe came out PERFECT, not marinara-ish AT ALL! I served it with toasted pita chips and it was more popular than the regular salsa/chips on the table. EVERYONE raved about it! I will definitely make this again, not only for home enjoyment but for my company's potluck lunches. Easy, elegant, and very yummy. Splurge for pita chips or toast some French or Italian bread and skip the saltines or Ritz crackers. Read More
(56)
Rating: 5 stars
02/02/2009
When I made this I didn't chop up the eggplant small enough to really fit on a cracker or pita chip with much else.... i guess i wasn't really thinking as i was chopping. But, after it cooked, to remedy the situation, i put the whole thing in a food processor. Man is it good! It came out as more of a dip, but it's a delicious dip, and so healthy. Read More
(37)
Rating: 5 stars
06/25/2003
Awesome. I served it on shredded cabbage with a dash of red wine vinegar, a few fresh green olives and plum tomatoes sliced, and topped with shredded parmesan. Like an exotic "downtown" summer salad. Really fresh and tasty on a sweltering day. You must try it. Read More
(37)
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Rating: 5 stars
03/24/2005
This is one of the best appetizer I have ever had! Since I did'nt have any tomato paste I just used Italian garlic tomato paste it is just as good. Thank you so much! Read More
(32)
Rating: 5 stars
09/19/2005
This was very good, but I doubt there was enough for 48 servings there. Once it was done, I made some italian toasts and spread the antipasto over them, sprinkled some parmesian on top and put it back in the oven for about 5 minutes. It was a big hit at my party. Read More
(25)
Rating: 5 stars
06/30/2008
Fantastic. I don't bother peeling the eggplant, and I personally don't like mushrooms or olives. I substitute zucchini for the mushrooms, and 1-2 tbl of capers for the olives. Instead of the vinegar sugar combo I followed others suggestion and just use balsamic vinegar to taste-1/4 cup probably. If possible I add fresh herbs instead of dried, and cook it longer than 30 minutes, 45 more likely. Great with fresh soft/crusty bread or over pasta. Read More
(24)
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Rating: 5 stars
07/22/2006
This is great!! I used to have a roommate whose mom made something like this and I loved it. The recipe sounded akin to what she made but I had no idea what it was called. Anyway, instead of using red wine vinegar I used balsamic vinegar, just a personal preference of mine, but I think it really helped to develop the flavor, and I used a 1/4 cup of it. The only other alterations were more garlic, not peeling the eggplant, and I didn't have oregano and basil at hand but I had italian seasonings, so I used a 1/2 tsp of that, instead. Oh, and I didn't bother to add the sugar since balsamic vinegar already has some sweetness to it. Read More
(23)
Rating: 5 stars
04/21/2006
I did not peel the eggplant because the chore seems so tedious and it came fine. Be sure to place the chopped up eggplant and sprinkle and toss the salt and place in colander for 30 minutes. This drains the bitter juices from the eggplant. I served this cold on top of crackers (SEE MY PHOTO). I do recommend serving this on top of Ritz crackers if serving to company. TY for the recipe!! BTW, this recipe is totally vegan too! Read More
(22)
Rating: 5 stars
11/12/2010
I made this for a girls night out picnic. I didn't add green peppers yet the recipe was simply delicious. Read More
(20)
Rating: 3 stars
10/12/2011
Almost there no bell peppers no mushrooms and no green stuffed olives. Instead use; sicilian green olives (pitted) and capers.....that is the authentic version of caponata! Read More
(8)