Eggplant Caponata with Grilled Chicken
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4.75 from 4 votes

Eggplant Caponata with Grilled Chicken

Caponata is the perfect dish to take advantage nature's late-Summer bounty available at farm stands throughout the country
Course Entree, Main Course
Cuisine Italian
Keyword caponata
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 326kcal
Author Liz Della Croce


  • 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


  • 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.


Excellent source of Vitamin C


Calories: 326kcal | Carbohydrates: 21.1g | Protein: 46.5g | Fat: 5.7g | Saturated Fat: 1.5g | Cholesterol: 122mg | Sodium: 242mg | Fiber: 5.2g