Serve on bruschetta, pasta or with salad leaves... a great vegetarian dish.

Serves: 4
Prep Time: 20 minutes
Cook Time: 60 minutes


  • Splash of RG Extra Virgin Olive Oil (EVOO)
  • 1 Onion, roasted whole in the oven or until softened (180C for 45 mins)
  • 2 Garlic Cloves, finely crushed
  • 2 Red Capsicums, roasted and skin removed
  • 2 tbsp. baby Capers
  • 1 Eggplant, sliced thickly
  • 2 tbsp. chopped and pitted Olives
  • Handful chopped Basil Leaves, torn
  • 1 tbsp Sticky Balsamic Reduction
  • Salt and Pepper to taste


  1. Brush eggplant with EVOO and either place on a lined oven tray and bake at 180C for 30 minutes or until softened and cooked, or grill on the barbeque or chargrill plate.
  2. Remove and drizzle with Sticky Balsamic.
  3. Set aside until cooled.
  4. Dice onion, capsicum, and eggplant.
  5. Heat a little EVOO in a pan and fry garlic briefly, then add onion, capsicum and eggplant, followed by capers, olives and torn basil leaves.
  6. Drizzle with Sticky Balsamic and season to taste with sea salt and pepper.
  7. Caponata can be served on bruschetta, pasta or with salad leaves, and it's also perfect as a side with roasted chicken, pork or beef.

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