Print Recipe

Eggplant Salad (Caponata)


  • 1 (1 1/2 pound) eggplant
  • 1 small onion, chopped
  • 2 tablespoons white wine vinegar
  • 1 clove garlic, chopped
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium tomato, chopped
  • 1/4 cup minced parsley
  • 1/4 cup olive oil or vegetable oil


  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.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

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 family, friends, newsletter subscribers, food companies and food organizations.