Caponata Recipe – Eats Now

Name: Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp. olive oil; 2 onions, sliced; 2 red capsicums, thinly sliced; 4 cloves garlic, finely chopped; 1 lg. (1 lb.) eggplant, cubed; 2 lb. tomatoes, peeled and chopped; 1 tbsp. fresh thyme; 1 tbsp. oregano; 2 tbsp. sugar; 1/2 cup red wine vinegar; 4 oz. pitted green olives; 2 tbsp. capers (optional)

Servings: persons

3 tbsp. olive oil
2 onions, sliced
2 red capsicums, thinly sliced
4 cloves garlic, finely chopped
1 lg. (1 lb.) eggplant, cubed
2 lb. tomatoes, peeled and chopped
1 tbsp. fresh thyme
1 tbsp. oregano
2 tbsp. sugar
1/2 cup red wine vinegar
4 oz. pitted green olives
2 tbsp. capers (optional)

1
Heat the oil in a large frying pan and add onion, capsicum, garlic and eggplant.
2
Season to taste with salt and fresh ground pepper.
3
Cover and let simmer for 20 minutes over low heat.
4
Add tomatoes, oregano and thyme and leave simmer, uncovered, for additional 15 minutes.
5
Add sugar, vinegar, olives and capers to vegetables and mix well.
6
Season with salt and pepper again if neccesary before serving.
7
Serve warm with crusty bread or as a side dish.

219

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 12 ingredients. The key ingredients include: 3 tbsp. olive oil, 2 onions, sliced, 2 red capsicums, thinly sliced, 4 cloves garlic, finely chopped, 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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