Eggplant Caponata with Toasted Sourdough

Serves 4-6


Our slightly sweet, slightly salty Eggplant Caponata featuring our delicious Classic Pasta Sauce, this recipe is a twist on this traditional Sicilian dish. The Caponata can be served on toasted Sourdough with a hint of goat’s feta or to accompanying a grazing board.


  1. 3 tbsp pine nuts, toasted
  2. 1 (4 cups) medium eggplant, diced
  3. 1 large red capsicum, diced
  4. 2 tbsp Extra Virgin Olive Oil (EVOO)
  5. 1 tbsp garlic infused EVOO
  6. ½ cup spring onion (green ends only), diced
  7. 1 tomato, diced
  8. ½ cup parsley or coriander, chopped
  9. 3 tbsp olives (12 olives), chopped
  10. 2 tbsp dried currants
  11. 2 tbsp capers
  12. 3 tbsp Classic Pasta Sauce
  13. 1 tbsp red wine vinegar
  14. 2 tsp sugar
  15. 1 tsp sea salt
  16. 1 tsp black pepper
  17. ½ tsp chilli flakes

To serve:

  1. 75g goats cheese
  2. 4 slices Sourdough bread
  3. Herbs


  1. Place the pine nuts in a small pan on the stove, over very low heat. Toast for 5 minutes or until slightly golden, then take them off heat. They will toast very quickly, so keep a close eye on them as you don’t want them to burn!
  2. Chop the eggplant and capsicum into 1cm cubes. Place in a medium size bowl and coat with 1 tablespoon of EVOO and a sprinkle of salt and pepper. Mix thoroughly.
  3. Dice the spring onion (green ends only) and the tomato. Chop the olives and herbs.
  4. Place a large pan on the stove over medium heat. Add remaining EVOO and garlic infused EVOO to the pan with the eggplant and capsicum. Cook for 8-10 minutes or until both the capsicum and eggplant have softened.
  5. Add the spring onion, tomato, herbs, olives, currants and capers to the pan. Mix through and continue to cook until the tomato and spring onion has softened.
  6. Lastly, turn the stove heat to low then add our Classic Pasta Sauce, red wine vinegar, sugar, salt, pepper and chilli flakes into the pan. Mix thoroughly and let the sauce simmer for 5 minutes or until the Caponata looks less chunky and more look like a dip*.
  7. Slice a few pieces of sourdough bread, then toast in the toaster. Spread goat’s cheese on the sourdough, top with Eggplant Caponata and garnish with additional herbs. Alternatively, you could serve the Eggplant Caponata in a small bowl to accompany a cheese or grazing board. Enjoy!

Note:  The Caponata should have a chunky texture.=