Garden Bounty: Eggplant Insalata Caprese

It was warm and sunny and I headed down to the garden to find some hot peppers for a recipe I was making. Red cherry tomatoes danced in the summer breeze and I couldn’t resist picking the ripe ones. I had good intentions, really I did, but somehow most of them didn’t make it up to the house with me. Those tomatoes are like candy and warm off the vine they are twice as addictive! I felt like a little girl again sneaking tomatoes and sweet peas from the garden. Ah, good memories…

Every evening for dinner we are eating something fresh from Mom’s garden and it’s been so nice.

Last night it was Cucumber Salad and Pumpkin Sage muffins (Yes, we already have pumpkin!)…tonight it is Eggplant, Tomatoes, and Basil served with fresh mozzarella and sourdough bread. Ah, I could eat this way every day!


I get carried away with my pepper grinder… I love fresh pepper! :)

You want the recipe?

Eggplant Insalata Caprese

serves 6

  • 4 c. cubed (or sliced if they are long and thin) eggplant
  • 4-6 cloves garlic, sliced
  • 4 T. olive oil
  • salt and pepper

Toss ingredients for eggplant in a casserole dish and roast in a 400 degree oven for about 30 minutes. Let cool slightly.

In  a large bowl combine the following:

  • 3 tomatoes, cubed
  • 1 c. assorted olives (kalamata, spanish, etc.)
  • 1/4 c. basil, chiffonade
  • more olive oil, salt and pepper to taste

Add eggplant, toss, and serve over fresh mozzarella.


Tomorrow night I think I’ll roast more Anaheim peppers from the garden and make Chili Relleno Soufflés…

What are you all making from your garden/ farmer’s market/ CSA produce? Any great recipes to share?


14 thoughts on “Garden Bounty: Eggplant Insalata Caprese

  1. A great twist on an old classic – which I made for myself just last night. I like your idea of adding eggplant and would like to give it a try. I’ve pinned the recipe so that I can find it. Thanks for sharing.

    • Thank you for the pin, John, and the comment. Let me know what you think when you try it! Eggplant seems to be one of those foods people either love or hate, but I can’t imagine too many people turning up their nose at this. :)

  2. That sounds amazing, Sarah!

    I used the recipe for breaded zucchini that Tera gave me and used our Farmer’s Market eggplant (the skin was white and the taste is a bit lighter) instead. I also made it GAPS by replacing the Panko bread crumbs with almond flour and added a bit of fresh black pepper and Italian seasonings for fun. A friend’s kids were spending the day with us and all of them said how yummy they were! My oldest daughter and my friend’s daughter gobbled down stick after stick!

    Cut eggplant into long thin strips (the size of hand cut french fries).
    Lightly beat 2 eggs in a wide bowl
    I another bowl, mix 1/4 cup Parmesan cheese (I actually used a sheep’s milk Pecorino Romano) with 1/2 cup almond flour, a few turns of the pepper mill and a few generous shakes of an Italian herb blend (I currently have oregano, basil, thyme and marjoram in a shaker).
    Dip the eggplant sticks in the egg, roll in the flour/cheese mix and lay in rows on a baking pan. Mine were fairly close together because I only wanted to get one pan dirty…
    Bake at 425 degrees for 10-12 minutes, then flip and bake an additional 10-12 minutes.
    Super yummy!

  3. Hey, there’s nothing wrong with eating tomatoes straight out of the garden! I think that’s the best way to eat them, myself. :) This salad sounds excellent–it’s such a great idea to bulk up a caprese with rich eggplant.

  4. It is such a treat to pick your fresh ingredients in your own yard! Enjoy! This looks so good Sarah, what a great idea to use Eggplant in this,another one I have to try, just need to pick up so fresh mozza!

    • Definitely a treat! Even “too many” cucumbers is a blessing! :) I will be posting the cucumber gazpacho next. Hope you enjoy the Eggplant Caprese and thanks for commenting, Thelma!

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