Eggplant Caponata

Today I am going to be making eggplant caponata. This is something that I have been wanting to make for a long time. This reminds me of the years I worked in Italian restaurants, and will be a favorite dip, appetizer, or snack. It can be made gluten free by using gluten free bread, the dish it's self has no gluten. It is really easy to make as well!


Eggplant 2 , dice
Extra virgin olive oil 2 Tablespoon (as needed, Do not use fine grade quality. Will be cooking/frying with this oil)
Red onion 1 , dice
Bell pepper 2 , dice (red and 1 green)
Celery stalk 4 , dice
Roma tomatoes 6
Minced garlic 1 Tablespoon
Olives 1 Cup (16 tbs) , pitted (black and green)
Capers 2 Tablespoon
Red wine vinegar 1/4 Cup (4 tbs)
Sea salt 1/2 Teaspoon
Pine nuts 3 Tablespoon
Red pepper flakes 1 Pinch
Black pepper 1/4 Teaspoon (plus to taste)
Fresh basil 3 Tablespoon , chiffonade
Gluten free bread/Baguette 1


Please watch the video for directions!

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6