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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.

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