Monday, March 5, 2012

Restaurant (Re)creation: Beretta's Eggplant Caponatina

This antipasto is a MUST when dining at Beretta.  It is tangy, light, and nutty and is the perfect appetizer to share while you are waiting for your main.  They offer the option of adding burrata, which just makes the dish all that more amazing.  I found the actual restaurant recipe online in a 7x7 article and just made a few tweaks.  Rather than frying the eggplant, I roasted it to lighten the dish a bit.  I also topped the caponatina with burrata (a must) and a little squeeze of lemon.  Other than that, you can thank Chef Ruggero Gadaldi for this beautiful creation.  Plus, it was featured in 7x7's 100 Things To Try Before You Die- so you can check one more dish off your list.

Serves 4-6 (as an appetizer)


  • 4 medium sized Japanese eggplants
  • 1 stalk celery
  • 1/2 basket cherry tomatoes, halved
  • 1-2 tablespoons chopped basil
  • 1 tablespoon capers
  • 2 tablespoons chopped green olives
  • 1 tablespoon toasted pine nuts
  • 2 tablespoons white balsamic vinegar
  • 1/2 cup fresh burrata (optional)
  • 1/2 lemon wedge, squeezed
  • Olive oil, for roasting
  • Salt & pepper 


Preheat oven to 425 degrees F.

Meanwhile, peel eggplants, leaving some stripes and cut into 1 inch cubes.

Toss with olive oil and season with salt a pepper.

Roast the eggplant cubes on a baking sheet for 20-25 minutes, or until tender.

Meanwhile, cut celery into 1/3 inch cubes and cook in boiling water for two minutes.

Remove celery, strain it, and let it cool.

Toss the eggplant, celery, tomatoes, capers, olives, and pine nuts together with with white balsamic vinegar.

Top with fresh burrata and season with salt and pepper.

Serve with toasted bread or simply eat it on its own!


1199 Valencia Street
San Francisco, CA
(415) 695-1199

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