Photo of Eggplant, tomato and caper salad by WW

Eggplant, tomato and caper salad

Total Time
40 min
20 min
20 min
This bright, summer vegetable salad commands center-of-the-plate attention, with eggplant in the starring role. Serve it chilled, at room temperature, or even slightly warm, straight out of the skillet. The addition of tangy capers makes the salad seem extra special with minimal effort, and though you'll likely eat every bite at the first service, leftovers are excellent the next day, after the flavors have had a chance to mingle. Roll leftover chopped salad into a flavored tortilla wrap with some hummus or tzatziki sauce to bind, or toss the eggplant and tomato mixture on top of a toasted flatbread layered with a bit of melted parmesan or crumbled goat cheese. We also love this classic summertime salad tucked into a crunchy romaine leaf the next day for a Mediterranean-inspired lettuce wrap lunch.


Uncooked eggplant(s)

1 pound(s), unpeeled, diced

Table salt

2 tsp

Cooking spray

1 spray(s)

Uncooked onion(s)

1 medium, diced


2 medium clove(s), minced


1 Tbsp

Fresh tomato(es)

2 medium, very ripe, seeded and diced


3 Tbsp, sherry-flavored


3 Tbsp, chopped if large

Fresh parsley

2 Tbsp, fresh, chopped

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  1. Place eggplant in a colander and sprinkle with 2 teaspoons of salt. Toss and set aside for 10 minutes; rinse and drain.
  2. Spray a large nonstick skillet with cooking spray. Add onion and cook slowly over low-medium heat until tender, about 5 minutes. Add garlic, sugar, eggplant and tomatoes; cook over medium-high heat, stirring occasionally, until eggplant is very soft, about 15 minutes. Cool to room temperature. Stir in vinegar, capers and parsley; season to taste and serve. Yields about 3/4 cup per serving.