Print Recipe

Eggplant Salad (Caponata)




  1. Cut eggplant into 3/4-inch cubes. Heat small amount salted water to boiling. Add eggplant. Heat to boiling; reduce heat. Cover and cook until tender, about 10 minutes; drain.
  2. Place eggplant and onion in non-reactive bowl.
  3. Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion. Toss.
  4. Stir in tomato and parsley.
  5. over and refrigerate for at least 6 hours.
  6. Just before serving, stir in oil.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.