Source: Craig Stoll, Delfina Restaurant.

Recipe Type: | Seasons:

Serves 4


5 lbs Chinese, Japanese, or Globe Eggplant
2 cups celery, diced
2 cups red Onion, sliced into crescents
1 ounce garlic, well smashed
2 ounce capers
5 anchovy fillets
½ cup extra virgin olive oil
1½ gallons olive oil or peanut oil for frying
3 pounds Early Girl tomatoes (or similar)
¾ cups red wine vinegar
2 tablespoons sugar
1 ½ tablespoons cornstarch
Kosher salt
Black pepper
Toasted pinenuts
Pitted, roughly chopped black olives



  1. Dice tomatoes and toss with 1 tablespoon of salt in a stainless steel bowl. Allow to sit at room temperature for 20 minutes. Pass the contents through a food mill into a stainless steel pot and reduce by half or until thick enough to coat. It should yield about 2 cups.

  2. Whisk together vinegar, cornstarch and sugar in a stainless steel bowl. Set aside.
  3. Cut eggplant in half (in quarters if fatties) lengthwise and then into 1” pieces. Fry batches at 365° in fryer until soft and lightly browned. Turn-out into a 2” hotel pans lined with paper towel. Salt lightly.
  4. In a rondeau or very large saute pan, over moderate heat, combine oil, garlic, capers and anchovy until anchovy dissolves and garlic browns slightly. Add onion and celery and turn-up heat. Saute for about two minutes Add 2 cups of the tomato juice and bring to a boil.
  5. Whisk the vinegar mixture once more and add to pan. Bring back to a boil and simmer for a minute until thickened.Pour contents of pan evenly over the eggplant.
  6. Sprinkle pinenuts and olives over top. Leave caponata in the hotel pan until ready to serve. Serve at room temperature.


Farmers Market Ingredients