Caponata Recipe – Eats Now

Name: Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 ml olive oil; 2 large eggplants, cut into medium dice; 1 zucchini, cut into small dice; 1 large red bell pepper, roughly chopped; 3 garlic cloves, crushed; 1 long red chili, halved lengthways, seeded and finely chopped; 1 large brown onion, thinly sliced; 60 ml white wine vinegar; 55 g caster sugar; 250 ml good quality passata; 1 small bunch basil, leaves torn; ½ cup chopped parsley

Servings: persons

250 ml olive oil
2 large eggplants, cut into medium dice
1 zucchini, cut into small dice
1 large red bell pepper, roughly chopped
3 garlic cloves, crushed
1 long red chili, halved lengthways, seeded and finely chopped
1 large brown onion, thinly sliced
60 ml white wine vinegar
55 g caster sugar
250 ml good quality passata
1 small bunch basil, leaves torn
½ cup chopped parsley

1
Heat olive oil in a heavy based frypan over medium heat.
2
When oil is hot, cook the eggplant for 6 to 8 minutes or until eggplant has soaked up the oil and is beginning to brown.
3
Add the red pepper and zucchini and cook for a further 6 to 8 minutes or until slightly softened.
4
Add the garlic and chili and cook for a further 2 minutes or until fragrant.
5
Add the onion, reduce the heat to low and cook for a further 6 to 8 minutes or until softened.
6
Add the vinegar, sugar and passata and cook for a further 3 to 4 minutes or until slightly reduced and thickened.
7
Season to taste.
8
Add basil and parsley.
9
Remove from heat and serve warm or at room temperature.
10
Tip.
11
This dish is best eaten the day after it is made as it allows for the flavours to develop.

769

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: 250 ml olive oil, 2 large eggplants, cut into medium dice, 1 zucchini, cut into small dice, 1 large red bell pepper, roughly chopped, and more.

Yes, Caponata falls under the Soups & Stews 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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