Stuffed Eggplant Caponata


Eggplant eats very hearty and thanks to its neutral flavor, makes a perfect meat substitute. Stuff it with more veggies, cheese, and raisins for a surprising bit of sweetness. Finish with just a small bit of crispy prosciutto or simply leave off the meat if you are looking for a meatless dinner idea.

Stuffed Eggplant Caponata
Photo: Carson Downing
Hands On Time:
30 mins
Total Time:
55 mins
4 stuffed eggplant halves


  • 2 medium eggplants (2 1/2 to 3 lb. total)

  • Olive oil

  • Salt and ground black pepper

  • 6 tablespoon olive oil

  • 2 ounce thinly sliced prosciutto

  • 1 cup chopped red onion

  • 2 garlic cloves, minced

  • 1 ¾ cup chopped roma tomatoes

  • cup chopped roasted red bell pepper

  • 2 tablespoon raisins or dried currants

  • 2 tablespoon capers, drained

  • 2 tablespoon red wine vinegar

  • ¼ teaspoon crushed red pepper

  • 3 tablespoon pine nuts, toasted

  • 2 tablespoon coarsely chopped fresh flat-leaf parsley

  • 2 tablespoon coarsely chopped fresh mint

  • 4 ounce burrata cheese, cut or torn into pieces


  1. Preheat oven to 400°F. Line a rimmed baking sheet with foil. Cut eggplants in half lengthwise through the stems. Using a sharp paring knife, cut around the edge of the flesh in each eggplant half, leaving a 1/2-inch border. Using a spoon, scoop out flesh, leaving 1/2-inch-thick shell; reserve flesh. Place eggplant shells, cut sides up, on prepared baking sheet. Drizzle with 2 Tbsp. olive oil and sprinkle with 1/2 tsp. kosher salt. Roast 25 minutes or until tender.

  2. Meanwhile, line another baking sheet with parchment paper and arrange prosciutto in a single layer. Bake 8 minutes or until browned and crisp. Cool slightly and, if you like, crumble into bite-size pieces.

  3. Prepare filling: Chop reserved eggplant flesh into bite-size pieces. In an extralarge skillet heat 1/4 cup olive oil over medium-high. Add eggplant; season with 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper. Cook 4 to 5 minutes or until tender, stirring occasionally. Transfer eggplant to a bowl.

  4. In the same skillet heat 2 Tbsp. olive oil over medium. Add red onion; cook and stir 3 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, roasted bell pepper, raisins, capers, vinegar, crushed red pepper, and the cooked eggplant; stir to combine. Remove from heat. Stir in pine nuts, chopped parsley, and chopped mint. Season with 1/4 tsp. each kosher salt and black pepper.

  5. Spoon warm eggplant mixture into roasted eggplant shells. Top with burrata and, if you like, place under broiler 1 minute or until cheese is melted. Top with crispy prosciutto and, if you like, additional crushed red pepper. Serves 4.


For crispy prosciutto, arrange thinly sliced prosciutto in a single layer on a parchment paper-lined baking sheet. Bake about 8 minutes or until browned and crisp. Cool slightly and crumble.

Nutrition Facts (per serving)

514 Calories
41g Fat
30g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 514
% Daily Value *
Total Fat 41g 53%
Saturated Fat 9g 45%
Cholesterol 25mg 8%
Sodium 1214mg 53%
Total Carbohydrate 30g 11%
Total Sugars 18g
Protein 15g
Vitamin C 53.6mg 268%
Calcium 212mg 16%
Iron 2.4mg 13%
Potassium 1039mg 22%
Folate, total 92.1mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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