One-Pan Graffiti Eggplant Caponata Pitas
with Mozzarella & Lemony Green Salad
- Sesame
- Wheat
- Milk
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!
Ingredients
1 unit
Green Bell Pepper
1 unit
Baby Lettuce
1 unit
Graffiti Eggplant
1 ounce
Sun-Dried Tomato Paste
2 unit
Pitas
(Contains: Sesame, Wheat)
1 unit
Lemon
1 cup
Mozzarella Cheese
(Contains: Milk)
2 clove
Garlic
1 ounce
Golden Raisins
1 unit
Green Olives
2.5 ounce
Marinara Sauce
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and peel eggplant; dice into ½-inch pieces. (TIP: After the eggplant is diced, it may begin to brown slightly—that’s OK!) Core, deseed, and dice bell pepper into ½-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 ¼ tsp sugar (½ tsp for 4). Cook, stirring occasionally, until garlic is fragrant, 1-2 minutes more.
Carefully stir ½ 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.
Reviews from our home cooks
Eggplant is my favorite vegetable, with bell peppers a close second. This was a tasty new way to enjoy both! The sauce was delicious, with salty olives and sweet raisins bringing surprising balance to a savory dish. The simple salad was a perfect tangy side. Delightful all around!
This was great and very tasty although very filling which was surprising. Eggplants were kinda small compared to the giant green bell peppers so it was more pepper than eggplant. Also the cheese was too much and very stringy melted in the dish. It would have worked better to use half the amount of cheese.
I liked it! Loved the olives, eggplant, and sun dried tomato paste. This made a ton of food, and did not need the sad lonely lettuce- we did not touch this, and will add toppings for a new meal. Overall would get again.
There was so much chopping! And so much eggplant, we needed a couple of bowls to put it in so we could clear the cutting board to use again. We used so many bowls, so I wouldn't call it "easy cleanup." We had too much filling for the pitas so we had the rest for lunch the next day, that wasn't a problem. Three of us liked the meal but one of us didn't like the eggplant.
This is my first time trying this meal, my wife and I loved it, great meal for two. I just added some grape tomatoes to the salad.
Flavor was good, but cooking instructions for eggplant could have been better. The eggplant was tough at first until I added more liquid and cooked it for longer.
First time having something like this and WOW!! SO good. Love the little sweetness the raisins gave to it!! Totally getting these again.
This was excellent! I would never dream up this recipe and getting it all together makes it feel so much more approachable. I LOVED this one.
I was surprised by this dish it was so incredibly delicious. I can't wait to order it again
These ingredients all together sounded crazy but the finishing taste was amazing!
