Caponata Recipe – Eats Now

Name: Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Italian eggplant washed and cut in half lengthwise. Skin on.; 1 Medium size onion chopped; 2 Stalks celery (Use the tender inner stalks) chopped; 3 Cloves garlic minced; 4 Peppadew peppers chopped (If you do not have these use more of the red bell pepper); 1/2 Red bell pepper chopped; 4 Fresh tomato's peeled and seeds removed, or 1cup canned crushed tomato; 3 tablespoons Capers rinsed; 1/4 cup Olives Kalamata or green (I use a little of each) Rough chop the olives; 2 teaspoons Sugar (add 1 tsp taste and add another if needed); 3 tablespoons Red Wine vinegar; Salt and pepper to taste; Pinch of crushed red pepper (optional)

Servings: persons

4 Italian eggplant washed and cut in half lengthwise. Skin on.
1 Medium size onion chopped
2 Stalks celery (Use the tender inner stalks) chopped
3 Cloves garlic minced
4 Peppadew peppers chopped (If you do not have these use more of the red bell pepper)
1/2 Red bell pepper chopped
4 Fresh tomato's peeled and seeds removed, or 1cup canned crushed tomato
3 tablespoons Capers rinsed
1/4 cup Olives Kalamata or green (I use a little of each) Rough chop the olives
2 teaspoons Sugar (add 1 tsp taste and add another if needed)
3 tablespoons Red Wine vinegar
Salt and pepper to taste
Pinch of crushed red pepper (optional)

1
Pre-heat oven to 450, clean the eggplant cut the tops off and cut in half lengthwise. On baking sheet lined with aluminum foil brush a little olive oil place your eggplant cut side down and bake for 15 minutes. Remove from oven and set aside to cool. Chop the eggplant into bite size pieces.
2
In fry pan on med/high flame coated with olive oil add your chopped onion, cook until translucent. Add chopped celery and red bell pepper, continue cooking until they are soft and have started to caramelize. Add your minced garlic, cook for a minute or so don't let garlic brown. Add your eggplant,tomato,peppadew, capers, olives,crushed red pepper, sugar and vinegar continue cooking until mixture is thick. Eggplant will break down but thats ok this will take about 20 minutes. Season with salt and pepper. Let sit overnight. It tastes incredible when it has rested and all the flavors have blended together.

109

kcal

Calories

Carbs

Protein

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 13 ingredients. The key ingredients include: 4 Italian eggplant washed and cut in half lengthwise. Skin on., 1 Medium size onion chopped, 2 Stalks celery (Use the tender inner stalks) chopped, 3 Cloves garlic minced, and more.

Yes, Caponata falls under the General 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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