A Classic Caponata Recipe

Name: A Classic Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: very large eggplants 2; a large onion; olive oil; garlic 2 cloves, sliced; celery 2 large stalks, thinly sliced; a large red bell pepper, cored and sliced; tomato paste a scant tablespoon; tomato puree scant 1 cup (200ml); golden raisins or raisins 2 tablespoons; red wine vinegar 4 tablespoons; sugar a tablespoon; capers a tablespoon; green olives a handful

Servings: persons

very large eggplants 2
a large onion
olive oil
garlic 2 cloves, sliced
celery 2 large stalks, thinly sliced
a large red bell pepper, cored and sliced
tomato paste a scant tablespoon
tomato puree scant 1 cup (200ml)
golden raisins or raisins 2 tablespoons
red wine vinegar 4 tablespoons
sugar a tablespoon
capers a tablespoon
green olives a handful

1
Peel the eggplants and remove their stems.
2
Cut them into large chunks, place in a colander, and sprinkle with salt.
3
Set aside for an hour.
4
Peel the onion, slice it thinly, and add it to a large, shallow pan coated with a shallow layer of oil.
5
Let the onion softenbut not colorover medium heat.
6
Add the garlic toward the end of cooking.
7
Remove the onion and garlic from the pan, and put in a bowl.
8
Fry the celery and pepper in the pan until soft.
9
Remove and add to the onion.
10
Rinse the salt from the eggplants, pat dry with paper towels, then soften in the same pan.
11
As they approach tenderness, return the onion, garlic, celery, and pepper to the pan, stir, and continue cooking over gentle heat until the eggplants are truly tender.
12
Stir in the tomato paste, tomato puree, golden raisins, vinegar, sugar, capers, and 2/3 cup (150ml) water.
13
Season and simmer gently for about twenty-five minutes, keeping a careful eye on it to ensure you end up with a soft tangle of sweet-sour vegetables.
14
Chill overnight, then serve with bread.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: very large eggplants 2, a large onion, olive oil, garlic 2 cloves, sliced, and more.

Yes, A Classic Caponata falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

A Classic Caponata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions