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  • 4 tablespoons olive oil
  • 2 large eggplants (about 1 pound each), cut into 1/2-inch cubes
  • 1 large yellow onion, chopped
  • 1 (15-ounce) can diced tomatoes, drained
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup red wine
  • 1/4 cup coarsely chopped walnuts
  • 1/4 cup golden raisins
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon capers
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh parsley


  1. Heat olive oil in a large skillet; sauté eggplant and onion until softened, about 5 minutes.
  2. Add tomatoes, olives, wine, walnuts, raisins, tomato paste, vinegar, capers, salt and pepper. Stir and cook, uncovered, 15 to 20 minutes, over medium-low heat. Stir in parsley and serve with matzo crackers.
Recipe by Chef Michelle Bernstein

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The recipe was originally published as Eggplant Caponata on

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