Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Summer Caponata

Summer Caponata

Provided by: Chef Rebecca Charles
Served at: Pearl Oyster Bar

  • Type of Dish: Sides
  • Servings: 4
  • Cuisine: Italian
  • Special Requests: Vegetarian/Vegan
  • Reader Rating: Write a Review

Email  Print Recipe  Rate & Review

Share this listing

See Also


6 Japanese eggplants
1/2 cup extra-virgin olive oil
1 large Vidalia onion, diced
4 medium cloves of garlic, minced
6 large plum tomatoes, halved, seeded, and diced
Salt and freshly ground pepper
1/2 cup white wine
3 tablespoons balsamic vinegar
1 tablespoon sugar
4 ounces black oil-cured olives (Nyon or Moroccan), pitted and chopped
4 ounces Picholine or other good green olives, pitted and chopped
5 medium-size basil leaves, chopped


Preheat the oven to 200 degrees. Rub 3 of the eggplants with a little oil, and roast in the oven until soft, about 45 minutes. Let cool, and chop roughly.

Quarter the three remaining eggplants lengthwise, and slice 1/2-inch thick. Heat 3 tablespoons of the oil in a large sauté pan, add the onions, and sauté over medium heat until translucent. Add the garlic and sauté for another 2 minutes. Add the raw eggplant and tomatoes and salt lightly. Cook for 2 minutes. Pour in wine, vinegar, and sugar. Cook down for about 10 minutes, stirring occasionally. Add roasted eggplant, and cook for another 5 minutes. Fold in olives, chopped basil, and remaining oil. Season with salt and pepper, and set aside to cool.

(Published 2002)

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.