About the Dish

3 cloves Garlic
2 ounces Sweet Peppers
1 Red Onion
1 stalk Celery
14 ounces Eggplant
1 ounce Olives
1/4 teaspoon Beautiful Briny Sea Rosemary Sea Salt
2 sprigs Parsley
2 Ciabatta Rolls
2 ounces Arugula
1 1/2 ounces Parmesan Cheese
Per Serving
Calories 550
Total Fat 25 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 1110 mg
Total Carbohydrates 63 g
Dietary Fiber 10 g
Sugar 13 g
Protein 20 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Summer dishes with bold flavors are made for Saisons. Beer historians have had shouting matches over the Saison, trying to divine if it is Belgian copy of Biere de Garde, or an authentic Belgian style. For flavors of olive, pepper, and eggplant, a Saison with a peppery yeast should be perfect.

Stillwater Artisanal Ales Stateside Saison, Baltimore, Maryland

Nero d’Avola Blend - Sicily, Italy

As a nod to this traditional Sicilian-inspired dish, I’d like to pair this with a lighter red from Sicily, like a Cerasuolo di Vittoria. It is savory and juicy, with Mediterranean herbs, red berry and floral notes. It is particularly well-suited with the fleshy texture of the eggplant and all of the dish’s spicy and savory flavors.

Planeta Cerasuolo di Vittoria, Sicily, Italy


MISE EN PLACE • Heat oven to 375° F. • Peel and mince garlic. • Discard pepper stem and seeds. Cut flesh into 1/2-inch dice. • Peel and dice onion. • Dice celery. • Cut eggplant into 1/2-inch dice. • Roughly chop olives. • Pick and chop parsley leaves. • Split ciabatta. • Discard any tough arugula stems.
• Place a large sauté pan over medium heat. Add 1 1/2 teaspoons olive oil. When oil is hot, add garlic, pepper, onion and celery. Cook, stirring, until onion is translucent, 5-6 minutes. • Transfer vegetables to a plate.
Add 1 1/2 teaspoons olive oil to pan. Increase heat to high, and add eggplant. Cook, stirring occasionally, until eggplant is tender, 7-8 minutes.
While eggplant cooks: • Place ciabatta cut-side up on a baking sheet. Drizzle with a total 1 tablespoon olive oil. • Toast in oven until golden brown, 8-10 minutes.
When eggplant is tender, reduce heat to low. Stir in cooked vegetables and olives. Cook 4-5 minutes.
• Stir in parsley and 1/4 teaspoon rosemary salt. • Remove pan from heat. Taste and adjust seasoning as desired with rosemary salt.
• Divide arugula between 2 plates. Pile the caponata on arugula. • Halve each ciabatta piece diagonally. Divide between plates. • Top with Parmesan, and enjoy!