Name: Eggplant Caponata with Grilled Chicken
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 4 chicken breasts; 1 tbs olive oil; 1/2 tsp sea salt; 1/4 tsp pepper; 1 eggplant (diced); 1 red pepper (seeded and diced); 1 medium onion (diced); 2 medium tomatoes (diced); 2 tbs raisins; 2 tbs capers (drained and rinsed); 1 tbs red wine vinegar; 1 tbs sugar; 2 tbs parsley (garnish); Salt and pepper to taste

Caponata is the perfect dish to take advantage nature’s late-Summer bounty available at farm stands throughout the country

Caponata is the perfect dish to take advantage nature’s late-Summer bounty available at farm stands throughout the country. A traditionally Italian dish, caponata is extremely versatile. Feel free to mix and match whatever vegetables you have on hand. Celery is a fabulous addition, for example. Red peppers can easily be substituted with yellow or orange peppers. No capers on hand? Skip them! Want to throw in extra basil from your garden? Please do.

The bottom line: if you are cooking with fresh, seasonal ingredients you will end up with a tasty and healthy dish.

Your fork is waiting.

Eggplant Caponata with Grilled Chicken

Liz Della Croce

Caponata is the perfect dish to take advantage nature’s late-Summer bounty available at farm stands throughout the country

4.55 from 11 votes

Print Recipe

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Entree, Main Course

Cuisine Italian

Servings

Calories 326 kcal

Ingredients

4 chicken breasts
1 tbs olive oil
½ teaspoon sea salt
¼ teaspoon pepper
1 eggplant diced
1 red pepper seeded and diced
1 medium onion diced
2 medium tomatoes diced
2 tbs raisins
2 tbs capers drained and rinsed
1 tbs red wine vinegar
1 tbs sugar
2 tbs parsley garnish
Salt and pepper to taste

Instructions

Pre-heat grill to high heat.
Season chicken breasts with olive oil, salt and pepper.
Grill 7-8 minutes per side or until fully cooked; set aside.
In a large sauce pot, brown eggplant over medium-high heat (using non-stick spray) for about 5 minutes.
Add a pinch of salt or pepper to get juices released.
Add red pepper and onion; cook for additional 8 minutes or until soft.
Add in tomatoes, raisins, capers, vinegar and sugar. Simmer for 20-30 minutes.
Check for seasoning and garnish with fresh chopped parsley.
Serve over grilled chicken breast slices.

Chef’s Notes

Excellent source of Vitamin C

Nutrition

Calories: 326kcalCarbohydrates: 21.1gProtein: 46.5gFat: 5.7gSaturated Fat: 1.5gCholesterol: 122mgSodium: 242mgFiber: 5.2g

Keyword caponata

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Comments

Dottyw

October 07, 2020 at 1:07 pm

OMG this was so very delicious. I can’t digest peppers so left those out. Did not have red wine vinegar so substituted some inexpensive but good balsamic vinegar. Such wonderful tastes.

- Liz DellaCroce
  
  October 08, 2020 at 10:22 am
  
  I’m so glad you enjoyed it!!!!
  
Sharon

July 15, 2019 at 2:52 pm

This really hit the spot for me.
Loved it!

- Liz DellaCroce
  
  July 16, 2019 at 1:54 pm
  
  So happy to hear that Sharon! Let me know if you t
  
d kelson

January 23, 2017 at 9:50 pm

This was fantastic. Cut the chicken into chunks, seasoned with salt and pepper and browned in skillet. Then cooked the veggies and sauce with the chicken in it. Also used canned, crushed tomatoes in puree, about 2 cups. Simmered till veggies were tender. Yummmmm!

- Liz DellaCroce
  
  January 24, 2017 at 7:23 am
  
  So happy you enjoyed it!!
  
A Gray

July 21, 2013 at 8:26 pm

This is so very delicious!
I served it over pasta for my kids and they couldn’t get enough!!
I had mine over grilled chicken.
Best way to sneak eggplant in a child’s diet!!

- Liz DellaCroce
  
  July 22, 2013 at 8:17 am
  
  Oh I’m so glad you enjoyed it!! I totally agree- such a great way to get eggplant into kids diets!