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Fish With Eggplant Caponata Sauce

Fish With Eggplant Caponata Sauce: delicate white fish is paired with a robust roasted eggplant caponata sauce. Perfect for a weeknight dinner and parties.
Course Entree
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Author Tiffany Bendayan


For Eggplant Caponata Sauce

  • 1 large eggplant cubed
  • 8 oz cherry tomatoes
  • 3 tablespoons of olive oil plus more
  • 1 large yellow onion chopped
  • 2 cloves Garlic
  • 1 Red Pepper chopped
  • 1/2 teaspoon of Red pepper flakes optional
  • 1 - 15 oz can of puree Italian tomatoes
  • 1/2 cup Black Olives sliced in half
  • 2 tablespoons of Capers drained
  • 3 tablespoons of Balsamic Vinegar
  • 1 tablespoon of Tomato Paste
  • 1 -2 Tablespoons of Granulated Sugar
  • Salt and Pepper To taste
  • chopped parsley to taste

For Fish

  • 4 White Fish Fillets your favorite kind
  • Lemon Juice
  • Salt + Pepper
  • 2 teaspoons of olive oil


  1. For Eggplant Caponata Sauce
  2. Preheat oven to 400 degrees Fahrenheit
  3. Line a sheet pan with aluminum foil
  4. Place the cubed eggplant and drizzle with 1 Tablespoon of Olive Oil, salt and pepper. Toss to combine
  5. Roast the eggplant in the oven
  6. Place tomatoes in a bowl, toss with 2 teaspoons of olive oil salt and pepper
  7. When eggplant has been 10 minutes in the oven, add the tomatoes to the oven and bake for 10 more minutes
  8. Remove from oven and let them cool
  9. In a large skillet or pot add 1 tablespoon of olive oil
  10. Sautee the onions and red pepper until soft. Add the garlic and cook over medium low heat stirring frequently. Do not let the garlic burn. Season with salt and pepper
  11. Add the capers and olives. Continue cooking for 1 more minute
  12. Pour in the balsamic vinegar and cook until the vinegar has reduced by half
  13. Add the tomato puree, tomato paste, sugar, salt, pepper, roasted tomato and eggplant. Cook until the liquid has reduced by half and the sauce is thick
  14. Check for seasoning and remove from heat
  15. For Fish
  16. Add oil in a large sautee pan
  17. Season fish with salt, pepper and lemon juice on both sides
  18. Sautee fish for 2-3 minutes on each side (or until cooked)
  19. Assembly
  20. Place fish and top with caponata sauce
  21. Sprinkle parsley all over the sauce
  22. Enjoy!