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Chef Danielle Alvarez’s Caponata


Recipe Summary


Lucini® Premium Select Extra Virgin Olive Oil® 1 large eggplant, diced 2 celery stalks 1 onion, chopped 2 garlic cloves 1 tbsp tomato paste 1 jar Lucini® Diced Tuscan Plum Tomatoes 1 tbsp sugar 2 tbsp Lucini® 10-Yr Gran Riserva Balsamic 1 tbsp Lucini® Pinot Noir Red Wine Vinegar 2 tsp. capers 2 tbsp flat leaf parsley, chopped 10 basil leaves, chiffonade Salt and Pepper


Toss eggplant with extra virgin olive oil, salt and pepper and roast in a 400 degree oven until soft and browned. Meanwhile add 2 tablespoons of extra virgin olive oil to a large sauté pan and sauté celery, onion, and garlic. When tender add in tomato paste and diced tomatoes with thier juices. Add sugar and vinegar and simmer until thickened and tender. Mix in roasted eggplant, capers and herbs. Check for seasoning and adjust as necessary. Serve on top of crostini. This can be stored in a jar for up to a week in the refrigerator. - Courtesy of Chef Danielle Alvarez Delicious, make ahead appetizer that is perfect served on a crostini. Pair with Prosecco from Italy.

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