Caponata Recipe – Eats Now

Name: Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 c. olive oil; 1 to 1 1/2 lb. eggplant, peeled and cubed in 1-inch pieces; 2 large green peppers (in 1-inch pieces); 2 large onions, diced; 2 cloves garlic, minced; 1 (28 oz.) can tomatoes and juice; 2 Tbsp. sugar; 2 Tbsp. capers; 1 Tbsp. tomato paste; 1/3 c. red wine vinegar; 2 tsp. salt; 1/2 c. chopped fresh parsley; 1/2 c. pimento stuffed green olives (thick sliced); 1/2 tsp. fresh ground pepper; 2 tsp. dried basil; 1/2 c. pine nuts, sauteed in olive oil

Servings: persons

1 c. olive oil
1 to 1 1/2 lb. eggplant, peeled and cubed in 1-inch pieces
2 large green peppers (in 1-inch pieces)
2 large onions, diced
2 cloves garlic, minced
1 (28 oz.) can tomatoes and juice
2 Tbsp. sugar
2 Tbsp. capers
1 Tbsp. tomato paste
1/3 c. red wine vinegar
2 tsp. salt
1/2 c. chopped fresh parsley
1/2 c. pimento stuffed green olives (thick sliced)
1/2 tsp. fresh ground pepper
2 tsp. dried basil
1/2 c. pine nuts, sauteed in olive oil

1
In large, heavy saucepan, combine olive oil, eggplant, green peppers, onions, garlic and tomatoes.
2
Cook 20 to 30 minutes until just tender.
3
Add sugar, capers, tomato paste, vinegar, salt, parsley, green olives, pepper and basil.
4
Cover and simmer for 15 minutes.
5
Add pine nuts.
6
Serve warm, not hot, at room temperature or cold.
7
May be refrigerated for up to 3 weeks.

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

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 c. olive oil, 1 to 1 1/2 lb. eggplant, peeled and cubed in 1-inch pieces, 2 large green peppers (in 1-inch pieces), 2 large onions, diced, and more.

Yes, Caponata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caponata

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