Eggplant and Tomatoes with Caper-Shallot Vinaigrette

Eggplant and Tomatoes with Caper-Shallot Vinaigrette

  • By Sarah Bingham
  • /
  • August 2019-Vol.5 No. 8
  • /

Eggplants and tomatoes come together in the garden this time of year. This recipe can be served either as an appetizer or as a side dish, with or without bread.


  • Japanese eggplant (2) or medium eggplant sliced in rounds about a ¼ inch thick
  • Tomatoes:  either 2 Roma tomatoes or 1 large not too soft tomato, chopped
  • Olive oil: 7 tablespoons plus more for brushing eggplant
  • Shallot minced to make 1 rounded tablespoon
  • Capers drained to 1 rounded tablespoon, then minced
  • Sherry vinegar:  1 tablespoon
  • Balsamic vinegar:  1 tablespoon
  • Garlic:  1 large clove, minced or pressed
  • Basil:  chopped, ¼ cup more or less to your taste
  • Salt and pepper to taste
  • Baguette sliced as either bread, or alternatively, as bruschetta — brushed with olive oil, toasted & rubbed with garlic


  • Brush sliced eggplant with olive oil on both sides. Bake or grill the eggplant.  It can be roasted in a 425 degree oven for 25 minutes, turning halfway through, or cooked on a grill.
  • Chop the tomatoes and set aside.
  • Make the vinaigrette: In a small bowl, combine the shallots, capers, garlic, and chopped basil.  Add the sherry and balsamic vinegars.  Whisk in the 7 tablespoons of olive oil.  Salt and pepper to taste.
  • Arrange the cooked eggplant on a platter.  Top each piece of eggplant with chopped tomatoes.  Spoon vinaigrette evenly over the eggplant and tomatoes.  Allow to marinate at room temperature for 1 hour before serving.


  • Serve with sliced baguette or bruschetta (bread toasted with olive oil and rubbed with garlic). Either are great for plopping a piece of eggplant on or sopping up marinade.


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