Roasted Vegetable Caponata


  • 11 pints small tomatoes (cherry or grape, washed and halved)
  • 1 sprig fresh thyme, whole
  • 1 sprig fresh rosemary, whole
  • 1 stalk of celery, chopped
  • 1 large eggplant, chopped (peeled, if desired)
  • 3 14-ounce cans artichoke hearts, drained
  • 4 5-ounce jars olives, pitted
  • 3 medium onions, chopped
  • 1 quart sweet peppers, chopped
  • 1 hot pepper
  • 2 ounces nonpareil capers (optional)
  • 2 full bulbs of garlic left whole, roughly chopped
  • 1/2 pound pine nuts, roasted(reserve for topping)
  • Extra virgin olive oil
  • Balsamic vinegar
  • 1 large handful each fresh basil, parsley, oregano (reserve some basil leaves for display)


  1. Preheat oven to 425˚F on bake or roast
  2. Combine first 13 ingredients in an oiled casserole dish and sprinkle with salt and pepper.
  3. Bake until very soft (about 30-45 minutes). Put into a serving bowl or plate.
  4. Drizzle generously with extra virgin olive oil and balsamic vinegar – to taste.
  5. Add a handful each of chopped basil, parsley and oregano. Stir in.
  6. Sprinkle roasted pine nuts on top before serving.
  7. Place toasted bread around bowl and decorate with more fresh basil.
  8. Serve room temperature on the Italian or French toasted bread.