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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • - olive oil
  • 1 1/2 pounds - to 2 pounds eggplant
  • 4 - medium sweet Vidalia onions
  • 6 cloves - garlic, diced
  • 4 tablespoons - to 5 tablespoons capers
  • 1/2 cans - San Marzano Tomatoes
  • - brown sugar
  • - salt and pepper
  • - baguette bread, for serving with
  • Directions:

    Heat olive oil in bottom of pan. Slice onions and add to pan. Caramelize onions on medium heat until golden brown about an hour. Add a pinch of salt after 10 minutes; make sure to stir frequently. Add garlic during last 10 minutes.

    Cut eggplant (with skin on) in small cubes. Put eggplant on cookie sheet, drizzle with olive oil, salt and pepper. Roast at 425 degrees F for about 1/2 hour.

    Combine onions, garlic, eggplant, capers, tomatoes (pulse tomatoes in food processor to break up). Sprinkle small amount of brown sugar (to taste), salt and pepper.

    Let ingredients blend together over medium simmer for about 15 minutes. Drizzle in some additional olive oil.

    Best if made a day in advance so ingredients can come together. Can be served cold or at room temperature with baguette bread.

    Brief Description

    Roasted eggplant dip, chilled overnight, served with baguette bread.

    Main Ingredient:


    Category:  Cold Dips

    Cuisine:  Italian

    Prep Time: 8 hour(s) 30 min
    Cook Time: 1 hour(s) 45 min


    Susan Duttry

    Posted By:


    Posted On:

    May 31, 2020

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