CAPONATA – Eggplant & Olives Salad

Sheila Martin




1 lb eggplant

1 tspn salt

1/4 cup oil (preferably olive oil)

1 large onion, chopped

3 red peppers, cut into strips

2 garlic cloves, chopped

1 large carrot, peeled and sliced

1 lb ripe tomatoes, peeled and diced

1 cup green olives, pitted and cut in half

3 tbsp wine vinegar

2 tbsp sugar

1 tbsp dried basil

2 tbsp chopped dill


  1. Peel the eggplant, cut into cubes and sprinkle with salt. Let stand for 30 minutes.

  2. Pat the eggplant pieces dry with a paper towel.

  3. Heat the oil in a large saucepan; add the eggplant and simmer for 10 minutes uncovered, on a high heat, stirring frequently.

  4. Add all other ingredients, lower the heat, cover and simmer for 40 minutes.

  5. Chill and serve as an appetizer. The Caponata may also be served warm.