Caponata Recipe – Eats Now

Name: Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 whole Eggplant; 2 Tablespoons Olive Oil; 1 whole Red Pepper; 1 whole Medium Onion; 2 cloves Garlic; 1 pound Tomatoes; 2 teaspoons Tomato Paste; 2 Tablespoons Capers; 2 pinches Salt And Pepper; Baguette Or Pasta, To Serve

Servings: persons

1 whole Eggplant
2 Tablespoons Olive Oil
1 whole Red Pepper
1 whole Medium Onion
2 cloves Garlic
1 pound Tomatoes
2 teaspoons Tomato Paste
2 Tablespoons Capers
2 pinches Salt And Pepper
Baguette Or Pasta, To Serve

1
First, cut the eggplant into pieces and roast in the oven until soft (at 350 degrees).
2
Next, heat the olive oil on the stove top.
3
Add the red pepper and onions; heat until they soften.
4
Add in the minced garlic.
5
After the eggplant is roasted, add it to the pan along with the tomatoes.
6
Finally, stir in the tomato paste, capers, and a pinch of salt and pepper and heat well for about 10-15 minutes on low heat.
7
The vegetables should be soft and smell great, like garlic!
8
Most people serve this room temperature (however, I served mine warm).
9
I decided to toast the bread before topping it with the caponata.
10
Simply cut the baguette into pieces and butter on either side, heating on the stove top for a minute or two.
11
Once the bread is toasted and veggies have simmered, serve to guests as an appetizer!
12
You could also easily make this a meal by serving over pasta.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 whole Eggplant, 2 Tablespoons Olive Oil, 1 whole Red Pepper, 1 whole Medium Onion, 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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