Caponata Recipe – Eats Now

Name: Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds eggplant (1 large), roasted; 2 tablespoons olive oil; 1 medium onion, chopped; 2 stalks celery, from the inner, tender stalks (the heart), diced; 3 large garlic cloves, minced; 2 red bell peppers, diced; Salt to taste; 1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree); 3 heaped tablespoons capers, rinsed and drained; 3 tablespoons coarsely chopped pitted green olives; 2 tablespoons plus a pinch of sugar; 3 tablespoons red or white wine vinegar or sherry vinegar (more to taste); freshly ground pepper to taste

Servings: persons

1 1/2 pounds eggplant (1 large), roasted
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, from the inner, tender stalks (the heart), diced
3 large garlic cloves, minced
2 red bell peppers, diced
Salt to taste
1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
3 heaped tablespoons capers, rinsed and drained
3 tablespoons coarsely chopped pitted green olives
2 tablespoons plus a pinch of sugar
3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
freshly ground pepper to taste

1
Roast the eggplant, allow to cool and chop coarsely.
2
Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery.
3
Cook, stirring, until the onion softens, about 5 minutes, and add the garlic.
4
Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt.
5
Cook, stirring, until just about tender, about 8 minutes.
6
Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender.
7
The eggplant will fall apart, which is fine.
8
Season to taste.
9
Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar.
10
Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant.
11
Add the capers, olives, remaining sugar, and vinegar.
12
Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant.
13
Season to taste with salt and pepper and remove from the heat.
14
Allow to cool to room temperature.
15
If possible, cover and chill overnight.
16
Serve at room temperature.

304

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.

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 13 ingredients. The key ingredients include: 1 1/2 pounds eggplant (1 large), roasted, 2 tablespoons olive oil, 1 medium onion, chopped, 2 stalks celery, from the inner, tender stalks (the heart), diced, 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