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Eggplant caponata

Serves   4
Prep time: 15 mins
Cooking time: 35 mins

Great warm or at room temperature, this tasty meal will last a few days in the fridge.  Delicious served on its own or alongside barbecued meats, this recipe is a great one to have up your sleeve for an easy meal!

  • Salads
  • Dinner
  • Eggplant
Eggplant caponata



  • 3 tablespoons Pams Pure Olive Oil 
  • 2 eggplants, chopped into 2cm chunks 
  • 2 capsicums, roughly chopped 
  • 1 red onion, chopped 
  • 3 cloves garlic, finely chopped 
  • 2 stalks celery, sliced 
  • 400g can Pams Italian Chopped Tomatoes 
  • 2 tablespoons Pams Capers 
  • 10 Pams Greek Style Pitted Olives, cut in half 
  • 1/3 cup red wine vinegar 
  • 2 teaspoons Pams Brown Sugar 
  • 1/3 cup chopped parsley 
  • 1/3 cup chopped basil 
  1. Heat a film of oil in a large frying pan and cook the eggplant and capsicum in batches over a medium-high heat until golden. 
  2. Reduce the heat and add the onion, garlic and celery to the pan and cook for a further 10 minutes, adding more oil as needed. 
  3. Pour over the tomatoes and add the capers and olives. 
  4. Simmer for 10-15 minutes until the vegetables are tender and the sauce has thickened.   
  5. Stir through the vinegar and sugar and cook a further minute before removing from the heat and adding the parsley and basil. Season to taste with salt and pepper. 
  6. Serve warm or at room temperature with crusty bread.