Caponata Recipe – Eats Now

Name: Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None medium eggplant, cut into small cubes; 1/3 cup olive oil; 2 stalks celery, thinly sliced; 1 None medium onion, thinly sliced; 2 None medium tomatoes, peeled, chopped; 1 tbsp capers; 1 tbsp pine nuts (optional); 2 oz black or green olives, pitted; 1 tbsp sugar; 2 tbsp white wine vinegar; None None Bread or crackers, to serve

Servings: persons

1 None medium eggplant, cut into small cubes
1/3 cup olive oil
2 stalks celery, thinly sliced
1 None medium onion, thinly sliced
2 None medium tomatoes, peeled, chopped
1 tbsp capers
1 tbsp pine nuts (optional)
2 oz black or green olives, pitted
1 tbsp sugar
2 tbsp white wine vinegar
None None Bread or crackers, to serve

1
Sprinkle the eggplant with salt and allow to rest for 30 mins. Pat dry with paper towels.
2
Heat half of the oil in a deep frying pan. Add eggplant cubes a few at a time and cook until browned and soft, adding a little more oil as necessary.
3
Return all eggplant to the pan along with the celery, onion and tomatoes. Simmer, partially covered, for 15-20 mins.
4
Add capers, pine nuts (if using) and olives. Stir in sugar and vinegar. Season to taste and simmer gently for 15 mins, until soft. Adjust seasoning, adding more vinegar if necessary. Serve with bread or crackers.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 1 None medium eggplant, cut into small cubes, 1/3 cup olive oil, 2 stalks celery, thinly sliced, 1 None medium onion, thinly sliced, 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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