Eggplant Caponata



  • 1 eggplant
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 12 ounces sweet Italian sausage
  • 1 small red onion
  • 3 cloves garlic
  • 1/2 cup golden raisins
  • 1 teaspoon minced fresh ginger
  • 3 teaspoons chopped capers
  • 1 cup chopped tomatoes
  • 1 cup orange juice
  • 1 tablespoon curry powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon honey
  • 1/4 to 1 cup water
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped rosemary
  • 2 tablespoons chopped scallions


  1. In a large, nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant and a tablespoon of salt and cook until the eggplant is brown on all sides, about 10 minutes. Remove from the pan and drain on paper towels. Set aside.
  2. Reheat the pan and add the sausage, cooking over medium-high heat until golden and cooked through. Drain the sausage on a paper towel. When cool enough to handle, coarsely chop. Wipe the fat from the pan.
  3. Reheat the pan; add the remaining oil along with the onion and garlic and cook until soft, about 3 minutes. Add the sausage, eggplant, raisins, ginger, capers, tomatoes, orange juice, curry powder, pepper flakes, honey, ΒΌ cup of water and remaining salt. Stir well after each addition. Reduce heat to low and cook until eggplant is soft, adding more water if necessary, until mixture is chunky and has the consistency of a sauce, about 30 minutes.
  4. Remove pan from the heat and add the vinegar, basil, parsley, rosemary and scallions. Serve at room temperature.
  5. Note: If using as an appetizer, serve with toasted baguette slices. Serves 8 as a side dish, more as an appetizer.


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