The Cartoon Kitchen: Caponata

This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on caponata. —Ed Levine

The Cartoon Kitchen: Caponata

About This Recipe


  • 2 medium eggplants
  • 2 thinly sliced onions
  • Plenty of olive oil
  • 2 chopped tomatoes
  • 1/2 cup green olives, pitted
  • 3 tablespoons capers
  • 1 tablespoon sugar
  • 3 tablespoons vinegar
  • Salt to taste


  1. 1

    Bake the eggplants in a 450°F oven for 40 minutes. Poke with a fork and drain for at least 15 minutes. Scoop out the flesh.

  2. 2

    Sauté the onions in olive oil. When the onions are sweet and tender, add the chopped tomatoes, the olives, and the capers. Simmer for twenty minutes.

  3. 3

    Combine the tomato mixture with the eggplant. Add sugar, vinegar, and salt. Stir in more olive oil as desired.


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