• 0
  • 0


  • A minimum order of $45 is needed for delivery.

About the Dish

3 cloves Garlic
2 ounces Sweet Peppers
1 small Red Onion
1-2 ounces Celery
14 ounces Eggplant
1 ounce Olives
1/2 teaspoon Beautiful Briny Sea Rosemary Sea Salt
2 sprigs Parsley
2 medium Ciabatta Rolls
2 ounces Arugula
1 1/2 ounces Parmesan Cheese
Per Serving
Calories 574
Total Fat 23 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 10 g
Cholesterol 0 mg
Sodium 1410 mg
Total Carbohydrates 69 g
Dietary Fiber 10 g
Sugar 11 g
Protein 21 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.


Heat oven to 375° F. Prepare your mise en place: Peel and mince 3 cloves garlic. Halve pepper lengthwise, remove stem and seeds, and cut into 1/2-inch dice. Peel and dice onion. Dice celery rib. Peel eggplant, cut away stem, and cut flesh into 1/2-inch dice. Roughly chop olives. Pick and chop parsley leaves. Split each piece of ciabatta in half (as if you were slicing a hamburger bun).
Place a large sauté pan over medium heat, and add 1 1/2 teaspoons olive oil. When oil is shimmering add garlic, pepper, onion and celery. Cook, stirring frequently, until onion is translucent, 5-6 minutes. Transfer vegetables to a plate.
Add 1 1/2 teaspoons olive oil to pan, place over high heat, and add eggplant. Cook eggplant 7-8 minutes while stirring intermittently.
Reduce heat to low, and add cooked vegetables and olives. Stir to combine. Cook 4-5 minutes. Add parsley and 1/2 teaspoon rosemary salt, and stir to incorporate. Remove pan from heat. Taste and adjust seasoning as desired with rosemary salt.
Place bread slices cut side up on a baking pan. Drizzle bread with remaining 1 tablespoon olive oil. Bake in oven 6 minutes. Rotate pan, and turn bread over. Cook 3-4 minutes more, until golden brown. Remove from oven and set aside.
Divide arugula between 2 plates. Pile the caponata on arugula. Cut each piece of bread in half diagonally. Place 4 slices of bread on each plate. Top with Parmesan. Enjoy!