Eggplant Caponata Dip {Recipe}

Today is National Tortilla Day so I wanted to share a dip with you all to celebrate the day. This Eggplant Caponata Dip recipe is courtesy of Maria Zoitas’, creator of “Maria’s Homemade” line of prepared food sold exclusively at Westside Market NYC.


  • ½ Cup Extra Virgin Olive Oil
  • 2 garlic cloves, minced
  • 1 Large Onion, Diced
  • 2 Celery Ribs, Diced
  • 1 Red Pepper, Seeded and Diced
  • 2 Eggplant, Cut into ½-inch Cubes
  • 2 Tomatoes, Peeled, Seeded and Chopped
  • 2 Tbsp. Capers, Drained
  • ½ Cup Pitted Green Olives
  • ¼ Cup Red Wine Vinegar
  • ¼ Cup Chopped Parsley
  • Salt and Pepper


  • Heat oil in frying pan
  • Cook garlic, onion, celery, red pepper and eggplant until soft
  • Stir in tomatoes and cook for 5 minutes
  • Put vegetables in bowl and toss with capers, olives, vinegar, parsley, salt and pepper
  • Taste, adding more vinegar and olive oil as needed

(Disclosure: I was not compensated for posting this recipe.)

6 thoughts on “Eggplant Caponata Dip {Recipe}”

  1. Pingback: makingtimeformommy
  2. How do you judge whther an eggplant will be bitter? I grew up eating eggplant almost every week. But it is great pureed with hummus.

  3. This sounds really good! It has been a while since I’ve had this dip, I would love to make some myself. Doesn’t sound too difficult, thanks for sharing.


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