Caponata Recipe – Eats Now

Name: Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 1 large red pepper, cut into 1 inch squares; 1 large yellow pepper, cut into 1 inch squares; 2 medium zucchini, peeled and julienned; 2 medium white onions, quartered and thinly sliced; 1/4 cup capers; 1/2 cup pitted green olives; 1 (15 ounce) can whole tomatoes, purred; 1 (15 ounce) can tomato sauce; 1 tablespoon minced garlic; 2/3 cup olive oil; 1/2 cup white vinegar; 1 tablespoon sugar; salt and pepper; fresh parsley (to garnish); flat bread or thinly sliced Italian bread

Servings: persons

2 medium eggplants
1 large red pepper, cut into 1 inch squares
1 large yellow pepper, cut into 1 inch squares
2 medium zucchini, peeled and julienned
2 medium white onions, quartered and thinly sliced
1/4 cup capers
1/2 cup pitted green olives
1 (15 ounce) can whole tomatoes, purred
1 (15 ounce) can tomato sauce
1 tablespoon minced garlic
2/3 cup olive oil
1/2 cup white vinegar
1 tablespoon sugar
salt and pepper
fresh parsley (to garnish)
flat bread or thinly sliced Italian bread

1
Peel eggplant and cut into 1 inch cubes.
2
Put in a strainer and sprinkle with salt.
3
Place a heavy bowl on top to drain out the moisture.
4
Drain for 30 minutes.
5
Rinse thoroughly and dry on paper towels.
6
In a large 11x15 roasting pan, combine eggplant, peppers, zucchini, onions, capers, olives, tomatoes, tomato sauce, garlic and oil.
7
Sprinkle lightly with salt and pepper.
8
Mix together.
9
Combine vinegar and sugar in a saucepan and heat until sugar dissolves.
10
Pour over the vegetables.
11
Mix together.
12
Bake in the oven for 2 to 2 1/2 hours turning vegetables every half hour.
13
Garnish with parsley and serve at room temperature with breads.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

You need 16 ingredients. The key ingredients include: 2 medium eggplants, 1 large red pepper, cut into 1 inch squares, 1 large yellow pepper, cut into 1 inch squares, 2 medium zucchini, peeled and julienned, 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.

That's it — enjoy your meal!

Caponata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions