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Roasted Eggplant Caponata with Uncle Jim’s Late Night Puttanesca

Serves: 6



1 large eggplant, cut into one-inch pieces with skin on

1 cup onion, chopped

½ cup red bell pepper, chopped

½ cup yellow bell pepper, chopped

4 Tbsp olive oil, divided

12 Castelvetrano olives, each sliced into four pieces

12 black olives, each sliced into four pieces

2 Tbsp capers, drained

1 ½ cups La Famiglia DelGrosso Uncle Jim’s Late Night Puttanesca

Salt and pepper to taste

Castelvetrano are bright green Sicilian olives. Caponata can be made a day ahead and stored in the refrigerator. Additional vegetables can be added such as celery, mushrooms, or tomatoes. Pine nuts can also be added for texture and flavor.


  • Pre-heat oven to 400 degrees.
  • Toss the eggplant with 2 Tbsp olive oil in a large bowl, and arrange in a single layer on a baking sheet.
  • Season eggplant with salt and pepper then roast until browned, about 20 minutes. Flip halfway through. Let cool then set aside.
  • Sauté onions and peppers in the remaining olive oil in a large skillet on medium-high heat until soft. Season with salt and pepper.
  • Add olives, capers, and puttanesca sauce to the peppers and onions and stir through. Heat on medium- low for 10 minutes.
  • Add the eggplant to the pan and gently mix through. Heat for 1-2 minutes.
  • Serve caponata as a side dish or spooned over grilled chicken, fish or lamb. Caponata can be served warm or cold over sliced baguette as an appetizer.
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