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Eggplant Caponata

Yield: 12 servings.



  1. Heat the olive oil in a large skillet and sauté onion on medium-high heat. Continue to cook for 8 to 10 minutes until soft and golden. Remove onion and reserve.
  2. In same skillet, heat remaining olive oil and sauté eggplant until golden and soft, about 5 to 7 minutes, tossing often to prevent burning. Add yellow pepper, cooked onions, oregano, currants and tomatoes. Cook until mixture is thick and juice has evaporated, about 5 to 10 minutes, Add balsamic vinegar and remove from heat. Stir in basil.