Arugula + Mozzarella Salad With Eggplant Caponata

Arugula + Mozzarella Salad With Eggplant Caponata

3.9 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 183.9
  • Total Fat: 14.4 g
  • Cholesterol: 16.0 mg
  • Sodium: 197.4 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.5 g

View full nutritional breakdown of Arugula + Mozzarella Salad With Eggplant Caponata calories by ingredient
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A light and delightful summer salad, perfect for entertaining. A light and delightful summer salad, perfect for entertaining.
Number of Servings: 10


    1 large eggplant, diced into 1/2-inch chunks
    4 tablespoons extra virgin olive oil
    2 tablespoons pine nuts
    2 shallots, chopped
    1 teaspoon red chile pepper flakes
    2 Roma tomatoes, chopped
    2 teaspoons turbinado or raw sugar
    2 tablespoons dried currants
    3 tablespoons red wine vinegar
    1/2 cup tomato puree
    1/2 teaspoon fine grain sea salt
    1/4 teaspoon freshly ground black pepper
    2 tablespoons fresh mint leaves cut into a chiffonade
    2 tablespoons fresh basil leaves cut into a chiffonade

    6 cups baby arugula
    2 tablespoons fine extra virgin olive oil
    Fine grain sea salt and freshly ground black pepper
    8 ounces fresh mozzarella, cut into 1/2-inch cubes


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• MAKE THE CAPONATA: Preheat the oven to 375ºF. Toss the eggplant in 2 tablespoons olive oil and spread in an even layer on a rimmed baking sheet. Roast for 20 to 30 minutes, until cooked, stirring halfway through.

• Toast the pine nuts for 5 minutes on a rimmed baking sheet in the oven (you can do this while you roast the eggplant).

• In a medium pan, sauté the shallots over medium heat in 1 tablespoon olive oil until soft and starting to brown, 8 to 10 minutes. Add the chile flakes, tomatoes, sugar, currants, vinegar, tomato puree, salt, and pepper. Cook for an additional 5 minutes. Add the eggplant, then stir in the pine nuts, mint, basil, and remaining 1 tablespoon olive oil. Remove from heat and let cool to room temperature.

• MAKE THE SALAD: In a mixing bowl, toss the arugula with the fine olive oil and season with salt and pepper. Mix in the mozzarella.

• To serve, mound the caponata in the center of a platter. Sprinkle the dressed arugula and mozzarella around the caponata.

Served with crusty bread, this also makes a great main-dish salad. Or, skip the salad and just serve the caponata with bread if you feel like that's enough food. The caponata can be made one day in advance; store covered in the refrigerator. For a vegan dish, omit the mozzarella.

Serving Size: Makes 10 side salads

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Member Ratings For This Recipe

  • 2 of 2 people found this review helpful
    The picture shows the mound of caponata and surrounding salad on a one-serving salad plate, not on a platter. Very pretty way to serve it, but difficult to make 10 servings out of it. As a main course, would this serve 5? - 6/24/12

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  • Very Good
    1 of 1 people found this review helpful
    The capanata recipe looks delicious and I'll try it soon but I think it is tough to get 10 servings out of 6 cups of arugula and 1 eggplant. It should be easy to reduce the amount of oil used and increase the arugula to at least a cup per serving and then keep it in the same calorie ball park - 7/18/12

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  • :) - 6/4/21

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  • Incredible!
    This was really good. The Family really loved. I did add some basil to mine. - 3/26/21

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  • My family loves eggplant and this is a great recipe - 9/20/20

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