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New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants


  • Yield: About 5 cups


  • 1/3 cup red wine vinegar
  • 1/3 cup sugar
  • 1/4 cup olive oil
  • 1/2 cup chopped yellow onions
  • 1 tablespoon minced garlic
  • 1 large eggplant (about 2 pounds), finely chopped
  • 1/2 teaspoon salt, or more to taste
  • 2 cups seeded and chopped tomatoes (about 4 large)
  • 1 cup pitted and chopped green olives
  • 1 cup toasted pine nuts
  • 1/3 cup finely chopped fresh basil


  • Combine the vinegar and sugar in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves, about 2 minutes. Remove from the heat and let cool.
  • Heat the oil in a large heavy saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the eggplant and salt and cook, stirring occasionally, until the eggplant is softened, about 6 minutes. Add the tomatoes and cook, stirring occasionally, until the caponata thickens, about 12 minutes.
  • Add the olives and pine nuts. Stir in the vinegar mixture, a tablespoon at a time, until the desired flavor and consistency is reached (the caponata mixture should be sweet-and-sour and not too thin). Stir in the basil. Adjust the seasoning with salt if necessary, and serve warm or chilled.