Caponata Recipe – Eats Now

Name: Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice; Extra-virgin olive oil; Kosher salt; 1 large red onion, cut into 1/2-inch dice; Pinch crushed red pepper flakes; 1 fennel bulb, cut into 1/2-inch dice; 3 ribs celery, cut into 1/2-inch dice; 6 garlic cloves, thinly sliced; 1 red and 1 yellow bell pepper, cut into 1/2-inch dice; 2 zucchini, cut into 1/2-inch dice; 1/2 cup water; 1/2 cup tomato paste; 2 tablespoons sugar; 1/4 cup red wine vinegar; 1/4 cup golden raisins; 1/4 cup capers; 1/4 cup pine nuts, toasted; 1/2 bunch mint, cut into chiffonade

Servings: persons

1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
Extra-virgin olive oil
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 fennel bulb, cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
6 garlic cloves, thinly sliced
1 red and 1 yellow bell pepper, cut into 1/2-inch dice
2 zucchini, cut into 1/2-inch dice
1/2 cup water
1/2 cup tomato paste
2 tablespoons sugar
1/4 cup red wine vinegar
1/4 cup golden raisins
1/4 cup capers
1/4 cup pine nuts, toasted
1/2 bunch mint, cut into chiffonade

1
Preheat the oven to 400 degrees F.
2
In a large bowl, toss the eggplant generously with olive oil and salt, to taste.
3
Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes.
4
Reserve.
5
Coat a wide deep pot with olive oil.
6
Toss in the onion and crushed red pepper and season with salt, to taste.
7
Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.
8
Add the fennel, celery and garlic and cook for another 5 to 6 minutes.
9
Stir in the peppers and cook for another 5 to 6 minutes.
10
Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes.
11
Toss in the eggplant, 1/2 cup of water and the tomato paste.
12
Cook until the water has evaporated.
13
Dissolve the sugar in the vinegar in a small bowl and add it to the mixture.
14
Stir in the raisins, capers, pine nuts and mint.
15
Cook for another 5 to 6 minutes.
16
Let cool and transfer the caponata to a serving bowl.
17
Serve immediately or even better tomorrow or the next day.

406

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 18 ingredients. The key ingredients include: 1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice, Extra-virgin olive oil, Kosher salt, 1 large red onion, cut into 1/2-inch dice, 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