One-Pan Graffiti Eggplant Caponata Pitas
with Mozzarella & Lemony Green Salad
A sweet and savory spin on dinner: tender graffiti eggplant, bell pepper, olives, and raisins simmer in marinara with sun-dried tomato paste, then get stuffed into pitas along with gooey mozzarella. Served with a zippy lemon-dressed green salad, this one-pan caponata mash-up brings bold Sicilian flavor—no passport needed!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
1 unit
Lemon
1 cup
Mozzarella Cheese
(Contains: Milk)
2 unit
Pitas
(Contains: Sesame, Wheat)
2.5 ounce
Marinara Sauce
1 unit
Graffiti Eggplant
1 unit
Green Olives
1 unit
Green Bell Pepper
1 ounce
Golden Raisins
1 unit
Baby Lettuce
1 ounce
Sun-Dried Tomato Paste
Not included in your delivery
Salt
Pepper
Olive Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and peel eggplant; dice into 1⁄2-inch pieces. (TIP: After the eggplant is diced, it may begin to brown slightly—that’s OK!) Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Peel and mince or grate garlic. Roughly chop olives. Zest and quarter lemon. Trim and discard root end from lettuce. Dry leaves thoroughly, then chop into bite-size pieces.
• Heat 1 TBSP olive oil (2 TBSP for 4 servings) in a large pan (large, high sided pan for 4) over medium-high heat. Add eggplant and bell pepper. Season with a big pinch of salt and a pinch of pepper. Stir to combine. Cook, stirring occasionally, until veggies begin to soften and brown slightly, 6-7 minutes. • Add garlic, olives, raisins, and 1⁄4 tsp sugar (1⁄2 tsp for 4). Cook, stirring occasionally, until garlic is fragrant, 1-2 minutes more.
• Carefully stir 1⁄2 cup water (1 cup for 4 servings), marinara, and sun-dried tomato paste into pan with eggplant mixture. • Reduce heat under pan to low. Cook, stirring occasionally, until sauce has thickened and mostly reduced, 2-3 minutes. Taste and season with salt and pepper. • Sprinkle mozzarella over eggplant caponata. Remove pan from heat and cover with a tight-fitting lid. Set aside, covered, until cheese melts.
• Toast pitas. • Let pitas cool for 1 minute, then halve; gently pull apart to create pockets.
• In a large bowl, combine lemon zest, a large drizzle of olive oil, juice from half the lemon, and a pinch of salt and pepper. Add lettuce; toss to combine.
• Carefully fill pita pockets with eggplant caponata. • Divide pitas between plates. Serve with salad on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of savory and sweet flavors, with olives and raisins adding surprising balance 🍲.
- Ease of prep: Some found extensive chopping time-consuming; consider prepping veggies in advance for easier assembly.
- Suggestions: Try adding Italian seasoning or extra marinara sauce for more flavor depth. Consider serving over rice or toasted baguette.
- Leftovers: Excess filling made great next-day lunches; some enjoyed leftovers served over rice.
- Texture: A few found eggplant tough; cook longer with extra liquid for tender results.
