• Cooking Time: 20 minutes
  • Servings: 4-6
  • Preparation Time: 30 minutes


I have made this dish for many years, complete with a few variations. Adding pinon nuts can give it a nice roasty flavor (Be sure your nuts are fresh, then pan roast them until golden brown). Adding fresh fish, such as halibut, tuna, squid, and/or salmon can make it more Mediterranean.

Feel free to mix it up.


  • 1 1-½ lbs eggplant, cubed
  • 1 onion, diced
  • 1 stalk celery
  • 1 red bell pepper, diced
  • 1 clove garlic, sliced thin
  • ¼ cup kalamata olives, pitted
  • 2 slices bacon
  • 2 cups tomato sauce
  • olive oil
  • 1/2 cup balsamic vinegar
  • 3 tbs brown sugar
  • fresh basil
  • ¼ cup capers
  • 1 tbs cocoa powder
  • 1 tsp smoked paprika
  • salt and pepper to taste


  • Fry bacon in pan over medium high heat.
  • While bacon is frying, press eggplant to remove moisture.
  • Remove bacon from pan. Leave fat on medium heat. Toss in eggplant.
  • Brown. Remove from pan into large serving bowl.
  • To pan, add olive oil, onion, bell pepper, and celery. Saute until celery is translucent.
  • Add tomato sauce, garlic, capers and olives. Slowly stir in cocoa powder and paprika. Simmer 10 minutes.
  • Remove from heat. Place in bowl.
  • Add eggplant. Toss.
  • Mix balsamic and sugar together in small saucepan over medium heat for 3 minutes.
  • Add to bowl.
  • Toss.
  • Chill.
  • Serve.

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