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Eggplant agrodolce with Bread

Eggplant Agrodolce; One of Many Takes on Eggplant Caponata

  • Author: Gianna Nebbia
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4 appetizer portions 1x


Eggplant Agrodolce is a sweet and sour version of eggplant caponata that's incredibly quick and easy to make, and oh so delicious.


  • One medium eggplant, peeled and diced
  • One bell pepper, diced (I'm partial to orange bell peppers)
  • 2 garlic cloves, sliced
  • 1/2 of a granny smith apple, peeled and diced
  • 1/4c red vinegar
  • 1/4c water
  • 2 TB honey
  • 1.5 TB olive oil (for sautéing)
  • 1 TB tomato paste
  • 1 TB capers for an extra briny flavor
  • Handfuls of parsley and/or basil, chopped
  • 4 slices of sourdough bread


  1. Mise en place- Dice all vegetables and place them in a large bowl. Toast a few slices of sourdough bread. Measure out the liquid ingredients. Set aside.
  2. In a large skillet over a medium high flame, heat 1.5 TB olive oil and sauté the eggplant, bell pepper, apple, and garlic mixture. Only stir occasionally. You want the veggies on the bottom of the pan to brown a little. Season generously with salt, pepper, and crushed red pepper. Sauté for about 9 minutes, until veggies are soft and becoming more golden in color. Taste along the way! Is it bland? Add more salt. Like things a little spicier? Add more pepper flakes.
  3. Add tomato paste, stir, and cook for 1 minute, as tomato paste coats the vegetable mixture and becomes a darker shade of red.
  4. Add red vinegar, honey, and water. Cook for at least another minute. If you still see liquid, keep cooking until liquid has completely reduced.
  5. Once liquid has reduced, stir in the capers, allow them 30 seconds to heat through, then stir in your fresh herbs, and remove from heat. 

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