Preparation Time
Serves 2, prep time 10 minutes


  • 1 eggplant, cut into rounds and then quarter rounds
  • 21/2 tsps. extra virgin olive oil
  • ½ cup fresh San Marzano chopped tomatoes (or an all natural high quality canned tomato sauce such as Rao's)
  • 1/4 onion, chopped
  • 1 tsp. pine nuts
  • salt
  1. Heat a non-stick pan with 1.5 tsp. olive oil.
  2. Sautee the eggplant and onion until golden and soft. Press the eggplant with a spatula to release the oil into the pan as it cooks.
  3. Add the tomatoes, garlic, and pine nuts.
  4. Let all of the ingredients simmer and cook down together, about 5-minutes.
  5. Salt and pepper to taste.
  6. Add 1 more tsp. of olive oil to the pan and stir.
  7. Cool the caponata to room temperature.
  8. Serve (optional: with whole grain or gluten-free crackers).