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  • Writer's pictureDominex Team

Eggplant Caponata

Updated: Jul 18, 2018

We did it. We made the ultimate Caponata recipe using our Dominex Eggplant Cutlets, Kalamata Olives and Asiago Cheese. Our Dominex Italian breaded Cutlets make this Sicilian appetizer an even more vibrant mixture of veggies. Serve as a main dish, side or appetizer.


1/2 cup Balsamic Vinegar

1 tbsp Sugar

5 tbsp Olive Oil

1 box Dominex Eggplant Cutlets (thawed and diced)

Salt and pepper

2 medium Zucchini (diced into 1 inch squares)

2 yellow Squash (diced)

3 Garlic Cloves (sliced)

2 Celery Ribs (diced)

1 medium Onion (diced)

1 red Bell Pepper (diced)

1 can plum Tomatoes (16 oz. diced)

1 cup pitted Kalamata olives

2 tbsp chopped Parsley

2 tbsp chopped Oregano

3 oz. Asiago Cheese (shredded)

Baguette Slices for serving


In a small saucepan, combine the Vinegar with the Sugar and boil about 5 minutes. Let cool. In a large non stick skillet, heat 3 tablespoons Olive Oil, Onions, Red Peppers and Celery. Cook for about 10 minutes on low heat. Add the other 2 tablespoons of Olive Oil, the diced Zucchini and Squash. Cook until all the veggies are tender. Add the eggplant and cook for an additional 7 minutes. Transfer to a bowl. Add the Tomatos, Olives, Parsley, Oregano and Balsamic Syrup to a bowl and fold gently. Season with Salt and Pepper. Garnish with Asiago Cheese and serve on Baguette slices.

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