Cooking Tips

Judith Hurley's Health Tips

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Jim Coleman Recipes



  • 1 Italian eggplant, sliced into ½ inch slices
  • 1 sweet onion, quartered
  • 3 large roma tomatoes, diced
  • ¾ cup celery, chopped
  • 6 Greek olives, pitted and sliced
  • 2 & ½ tablespoons red wine vinegar
  • 3 & ½ tablespoons extra virgin olive oil
  • 1 tablespoon capers
  • 1 tablespoon raisins
  • 1 to 2 teaspoons sugar (optional)
  • ½ teaspoon fresh ground pepper


Preheat a grill. Place onions and eggplant on separate skewers (this makes them easier to deal with on the grill) and brush generously with some of the olive oil.

On hot grill, cook eggplant for 4-5 minutes and onions for 10-12 minutes. Remove from grill and when cool enough to handle, roughly chop. Place the remaining amount of olive oil in a large sauce pan.

Add celery and cook for 5 minutes. Add tomatoes, eggplant, onions, red wine vinegar, capers, raisins, olives, sugar and pepper. Toss to blend well. Cook for 10 minutes over low heat and let cool.

Cover and refrigerate overnight. Serve chilled or at room temperature. I like to serve Caponata with beans (borlotti or cranberry beans) and great Italian goats' milk cheese.

Just soak the beans overnight. Boil them in lots of water, salting them when they're almost cooked. Drain them well, transfer them to a large bowl, and mix in the cheese and caponata and continue mixing until well combined.

Season to taste with additional salt and pepper if desired, and serve with toasted Italian garlic bread.

©2008 WHYY