Grilled Eggplant Caponata-Style Dip

This caponata-style dip brings a delightful combination of sweet, sour, and salty flavors, characteristic of the traditional Sicilian dish. The capers and olives add a nice briny touch, while the red wine vinegar and sugar create a perfect balance of sweetness and acidity. Enjoy your homemade grilled eggplant caponata dip with toasted sliced bread!
Servings Prep Time Cook time
4-6 15 Minutes 20-25 Minutes



  1. Sauté Vegetables: In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent. Add the diced red bell pepper, eggplant and cook until soft.
  2. Combine with Eggplant: Stir in the ready-made Galil Grilled Eggplant. Mix well with the sautéed vegetables.
  3. Add Flavors: Add capers, green olives, red wine vinegar, and sugar to the skillet. Stir well to combine.
  4. Tomato Paste and Raisins: Mix in the tomato paste and raisins (if using) and cook for another 5 minutes, stirring occasionally. The mixture should be thick and rich in color.
  5. Season: Season with salt and pepper according to your taste. Adjust any other seasonings as needed.
  6. Garnish and Serve: Remove from heat and let the dip cool to room temperature. Garnish with fresh basil before serving.
  7. Enjoy: This dip can be served with crusty bread, crackers, or as a complement to grilled meats and vegetables. It's also delicious as a spread for sandwiches or bruschetta.