Caponata Recipe – Eats Now

Name: Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium sweet red pepper (cut into bite-sized pieces); 2 tablespoons olive oil; ¾ cup chopped onion (1 large); ⅓ cup chopped celery; 12 of a 28 oz. can italian-style whole peeled tomatoes in puree (drained); ½ cup chopped pitted green olives; ¼ cup golden raisin; 3 tablespoons white wine vinegar; 1 tablespoon capers (rinsed and drained); 1 teaspoon sugar; ¼ teaspoon salt; 1 dash cayenne pepper; 1 medium eggplant (peeled and cut into 1-inch cubes); 2 tablespoons olive oil; ¼ cup pine nuts (toasted); toasted Italian bread

Servings: persons

1 medium sweet red pepper (cut into bite-sized pieces)
2 tablespoons olive oil
¾ cup chopped onion (1 large)
⅓ cup chopped celery
12 of a 28 oz. can italian-style whole peeled tomatoes in puree (drained)
½ cup chopped pitted green olives
¼ cup golden raisin
3 tablespoons white wine vinegar
1 tablespoon capers (rinsed and drained)
1 teaspoon sugar
¼ teaspoon salt
1 dash cayenne pepper
1 medium eggplant (peeled and cut into 1-inch cubes)
2 tablespoons olive oil
¼ cup pine nuts (toasted)
toasted Italian bread

1
In a large saucepan, cook sweet pepper in 2 tablespoons olive oil over medium heat for 5-8 minutes or until tender.
2
Using a slotted spoon, remove pepper from pan; set aside.
3
Add onion and celery.
4
Cook for 5-8 minutes or just until tender.
5
Add tomatoes, olives, raisins, vinegar, capers, sugar, salt, and cayenne pepper to onion and celery in pan.
6
Cook on low heat for 15 minutes,, stirring occasionally.
7
Stir in sweet pepper.
8
Meanwhile, in a very large skillet, cook eggplant, half at a time, in 2 tablespoons olive oil over medium heat about 5 minutes or until tender and browned.
9
Transfer eggplant to paper towels to drain.
10
Stir the eggplant into the tomato mixture.
11
Cook, uncovered, for 10 minutes more.
12
Cool caponata to room temperature.
13
Or cover and refrigerate overnight to allow the flavors to blend.
14
Bring to room temperature before serving.
15
Just before serving, stir in pine nuts.
16
Serve caponata on toasted Italian bread.
17
*Note: To toast pine nuts, spread in a shallow baking pan.
18
Bake at 350 degrees for 4-6 minutes or until light golden brown.

335

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 medium sweet red pepper (cut into bite-sized pieces), 2 tablespoons olive oil, ¾ cup chopped onion (1 large), ⅓ cup chopped celery, 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