We can’t take credit for this one. Our cousin, Robbie, has been craving his mom’s eggplant caponata and decided to try it out for us. Um…divine.  Although this recipe isn’t our own, it is definitely a new Twinatic’s favorite! There is so much flavor packed in this dip/side you won’t be able to stop eating it. It is great as an appetizer or served as a side dish. We stuffed the caponata back in the eggplant shells, which made this dish look as good as it taste! Don’t let the appearance intimidate you. This recipe is an easy one!


1 pound eggplant

Olive Oil

Guidry’s Seasoning(Fresh Cuts Creole 16 oz) OR 1 cup minced green onions and 1 cup minced celery

1 medium sized sweet red pepper, minced

1 cloves garlic, minced

1 (8 ounce) can tomato sauce

¼ cup plus 2 tablespoons chopped kalamata olives

3 tablespoons of tomato paste

2 tablespoons of red wine vinegar

1 tablespoon sugar (can sub with stevia)

¼ teaspoon pepper

¼ teaspoon dried whole oregano (or an Italian seasoning blend)


1.     Cut eggplant half lengthwise. Scoop out pulp and dice (about 4 cups). Reserve shells to serve dip in if desired.

2.     Place oil in a pot over medium heat. Add diced eggplant, Guidry’s mix (or green onion and celery), garlic and red pepper.  Cook ten minutes, stirring frequently.

3.     Add the tomato paste and sauce along with the rest of the ingredients

4.     Cook over low heat, stirring frequently. Cook for 25 minutes or until vegetables are tender.

5.     Transfer to a medium bowl. Cover and chill. Spoon into eggplant shells.

6.     Serve with toasted bread or bagel/pita chips