Caponata – Josh Galliano

A lot of people asked for the recipe for Josh Galliano’s caponata at his chef demonstration at the market on Wednesday, August 20. So, here you go. Enjoy!


6 cups Onions, diced
1 cup Red bell pepper, diced
1 cup celery, diced
1 cup Olive Oil
4 Eggplants, peeled and large diced, soak in lightly salted water for 20 minutes, drain
16 ounces Tomato sauce
10 ounces garlic, minced
12 ounces Oil cured black olives, cut in half
1 cup Kalamata olives, reserve 1 1/2 cups juice
1 cup Red Wine Vinegar
6 tablespoons sugar
1/2 cup capers
3 teaspoons oregano
1 teaspoon salt
2 teaspoons cayenne
2 teaspoons black pepper

In a large pot, saute the onions, bell peppers, and celery in olive oil. Cook until softened. In a separate pan, heat ½ cup of olive oil to about 350 F. Add the eggplant in batches, and fry the eggplant until crispy and dark brown. Drain the eggplant on paper towels, and repeat the frying process with the remaining eggplant. (The pan and any remaining oil can be reused to fry the next batches of eggplant.)

Add the tomato sauce, then stir in the garlic, olives, vinegar, reserved olive juice, sugar, caper, oregano, salt, and peppers. Continue cooking until the mixture thickens.