Caponata Recipe – Eats Now

Name: Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 7 tablespoons virgin olive oil; 2 cloves garlic, minced; 1 medium onion, cut into small dice; 1 small or medium red onion, cut into small dice; 2 medium-size tomatoes, quartered, squeezed, and seeded and cut into small dice; 3 tablespoons tomato paste; 8 leaves basil, cut in chiffonade; 2 tablespoons chopped thyme leaves; 1/2 cup Vegetable Stock or low-salt canned vegetable broth; Kosher salt; Freshly ground black pepper; 2 medium carrots, peeled and cut into small dice; 1 small red or orange bell pepper, cut into small dice; 1/2 large eggplant, cut into small dice (about 3 cups); 1 medium zucchini, outside only cut into small dice; 1 medium yellow squash, outside only, cut into small dice; 15 cured black olives (such as nicoise), pitted and cut into small dice; 1 tablespoon crushed capers; 1 tablespoon plus 1 teaspoon balsamic vinegar; Double-cut lamb chops and polenta; In place of ratatouille, with any dish; Seared and roasted chicken breasts

Servings: persons

7 tablespoons virgin olive oil
2 cloves garlic, minced
1 medium onion, cut into small dice
1 small or medium red onion, cut into small dice
2 medium-size tomatoes, quartered, squeezed, and seeded and cut into small dice
3 tablespoons tomato paste
8 leaves basil, cut in chiffonade
2 tablespoons chopped thyme leaves
1/2 cup Vegetable Stock or low-salt canned vegetable broth
Kosher salt
Freshly ground black pepper
2 medium carrots, peeled and cut into small dice
1 small red or orange bell pepper, cut into small dice
1/2 large eggplant, cut into small dice (about 3 cups)
1 medium zucchini, outside only cut into small dice
1 medium yellow squash, outside only, cut into small dice
15 cured black olives (such as nicoise), pitted and cut into small dice
1 tablespoon crushed capers
1 tablespoon plus 1 teaspoon balsamic vinegar
Double-cut lamb chops and polenta
In place of ratatouille, with any dish
Seared and roasted chicken breasts

1
Preheat the oven to 300F.
2
In a large ovenproof saucepan or casserole, heat 2 tablespoons of the oil over medium heat until shimmering.
3
Saute the garlic, onion, and red onion until the onions are transparent, about 3 minutes.
4
Add the tomatoes, tomato paste, basil, thyme, and stock and bring to a simmer.
5
Season with salt and pepper and continue simmering.
6
Meanwhile, in a large skillet over high heat, heat 1 tablespoon oil and saute the carrots and bell pepper until just tender, 3 minutes.
7
Season them with salt and pepper and add to the simmering tomato mixture.
8
Add another 2 tablespoons of the oil, heat until smoking, and saute the eggplant until just tender, about 2 minutes.
9
Season with salt and pepper and add to the simmering tomato mixture.
10
In the same skillet you used for the eggplant, heat the remaining 2 tablespoons of oil over high heat until shimmering.
11
Add the zucchini and yellow squash and saute until tender, about 2 minutes.
12
Season with salt and pepper and add to the simmering tomato mixture.
13
Add the olives and capers and mix well.
14
Cover and bake 1 hour.
15
Add the vinegar, taste, and season with salt and pepper, if necessary.

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 22 ingredients. The key ingredients include: 7 tablespoons virgin olive oil, 2 cloves garlic, minced, 1 medium onion, cut into small dice, 1 small or medium red onion, cut into small dice, and more.

Yes, Caponata falls under the Meat & Poultry 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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