Eggplant and tomato on a grey plate with fresh foods surrounding.

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Eggplant & Tomato Caponata
A Lambert Produce Recipe

Eggplant & Tomato Caponata Recipe

Eggplant and tomato on a grey plate with fresh foods surrounding.

Fresh, fast and full of veggies – this side dish will tick all of your boxes!





  • 1 clove garlic, crushed
  • ½ cup olive oil
  • 4 baby eggplants, cut into 5mm strips lengthways
  • 2 tbsp red wine vinegar
  • 100g cherry tomatoes, halved
  • 2 roma tomatoes, thickly sliced
  • ¼ cup pitted kalamata olives
  • 3 bocconcini balls, roughly torn
  • ¼ cup fresh basil leaves


1. In a bowl, combine the crushed garlic and half the olive oil. Season with salt and pepper.

2. Place the eggplant strips on a large baking tray. Brush the eggplant with the garlic oil.

3. Heat a barbecue grill to medium-high heat. Cook the eggplant on the grill for 1-2 minutes per side or until charred and tender. Transfer the eggplant to a large serving dish and set aside for 10 minutes to cool.

4. While the eggplant is cooling, whisk together the red wine vinegar and the remaining olive oil in a small bowl. Season with salt and pepper.

5. Add the cherry tomatoes, roma tomatoes, kalamata olives, bocconcini, and fresh basil leaves to the eggplant in the serving dish. Toss gently to combine.

6. Drizzle the salad with the vinegar dressing. Serve and enjoy!