Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Caponata-Style Braised Eggplant with Couscous

Servings: 4 to 6

Eggplant caponata is a vegetarian main course that offers the balanced acidity and sweetness of the classic condiment. Served with couscous and a fresh mint, tomato, and cucumber salad, it hits all those notes that I crave in a meal.


  • 4 Japanese eggplant (about 1-1/2 lb.)
  • 1/2 cup extra-virgin olive oil
  • 1/2 medium red onion, coarsely chopped (about 1 cup)
  • 1/3 cup white-wine vinegar
  • 1 packed Tbs. light brown sugar
  • 2 cloves garlic, thinly sliced
  • Pinch crushed red pepper flakes
  • 1/2 cup vegetable stock or broth; more for the couscous
  • 2 Tbs. capers, chopped
  • 2 Tbs. golden raisins, chopped
  • 2 tsp. finely chopped fresh oregano
  • 1 tsp. finely chopped fresh flat-leaf parsley
  • 1-1/2 cups dry couscous
  • 1 Tbs. toasted slivered almonds
  • 2 tsp. chopped fresh mint

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 0
  • Sodium (mg): 115
  • Carbohydrates (g): 47
  • Fiber (g): 6
  • Sugar (g): 9
  • Protein (g): 7


  • Cut the eggplant in half lengthwise and then on the bias into 3/4-inch-thick slices. With a multicooker pot on the sauté or browning function adjusted to a moderate setting, add the oil, onion, vinegar, sugar, garlic, and pepper flakes. Cook, stirring continuously, until the sugar dissolves, 2 to 3 minutes. Press cancel.
  • Add the eggplant and stock to the pot, and stir gently to combine. Secure the lid, and close the pressure-release valve. Select pressure cook on the high setting. Cook for 10 minutes. Press cancel, and allow the pressure to release naturally for about 20 minutes, and then hit quick release. Remove the lid carefully so that as it opens, the steam escapes away from you.
  • Fold in the capers, raisins, oregano, and parsley. Cover until ready to serve.
  • Meanwhile, in a medium saucepan, cook the couscous with vegetable stock according to package directions. Fluff with a fork. To serve, spread the couscous on a platter, and spoon the eggplant on top with any of its remaining juices. Garnish with the almonds and mint.

Slow-Cooker Instructions

  • Cut the eggplant as directed above. Cook the oil, onion, vinegar, sugar, garlic, and pepper flakes over medium heat as directed. Add the stock and eggplant to the cooker. Secure the lid (if working in a multicooker, open the pressure-release valve, and select slow cook). Cook on the highest setting for 2 hours. Remove the lid carefully so that as it opens, the steam escapes away from you. Continue with the recipe as directed above.


Rate or Review

Reviews (3 reviews)

  • MrsWall | 11/01/2019

    This was delicious and easy, a nice dish for any season. Comforting and warm in cooler weather, but light enough for warm weather. I will definitely make this again. When I make it again, I will increase the amount of capers, raisins, and almonds.

  • Sarah_Hibb | 02/18/2019

    I really enjoyed the balance of textures and flavours. It reminded me how nice mint is in savoury dishes. Definitely will make again.

  • chitownguy | 01/07/2019

    This sounded good but it was very ho hum. I would not make it again.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial