Caponata Recipe – Eats Now

Name: Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium-size yellow onion, chopped; 1 celery rib, minced; 1 large eggplant, peeled and diced; 1 medium-size red or green bell pepper, seeded and chopped; 3 garlic cloves, minced; One 14.5-ounce can diced tomatoes, drained and chopped; 1 tablespoon tomato paste; 2 tablespoons red wine vinegar; 1 tablespoon sugar; 1/2 teaspoon dried basil; 1/4 teaspoon dried oregano; 1/4 teaspoon red pepper flakes, or to taste; Salt and freshly ground black pepper; 1/3 cup black olives, drained, pitted, and sliced; 1 tablespoon capers, drained and chopped; 1 tablespoon minced fresh parsley leaves

Servings: persons

2 tablespoons olive oil
1 medium-size yellow onion, chopped
1 celery rib, minced
1 large eggplant, peeled and diced
1 medium-size red or green bell pepper, seeded and chopped
3 garlic cloves, minced
One 14.5-ounce can diced tomatoes, drained and chopped
1 tablespoon tomato paste
2 tablespoons red wine vinegar
1 tablespoon sugar
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes, or to taste
Salt and freshly ground black pepper
1/3 cup black olives, drained, pitted, and sliced
1 tablespoon capers, drained and chopped
1 tablespoon minced fresh parsley leaves

1
Heat the oil in a large skillet over medium heat.
2
Add the onion and celery, cover, and cook until softened, about 5 minutes.
3
Add the eggplant, cover, and cook, stirring occasionally, until the eggplant begins to soften, about 5 more minutes.
4
Transfer the mixture to a 4-quart slow cooker.
5
Add the bell pepper, garlic, tomatoes, tomato paste, vinegar, sugar, basil, oregano, and red pepper flakes, and season with salt and pepper.
6
Cover and cook on Low until the vegetables are soft but still hold some shape, about 6 hours.
7
When the vegetables are cooked, stir in the olives, capers, and parsley.
8
Taste to adjust the seasonings.
9
Transfer the caponata to a bowl and let cool.
10
Serve at room temperature.
11
If not serving right away, cover and refrigerate until needed.

225

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 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium-size yellow onion, chopped, 1 celery rib, minced, 1 large eggplant, peeled and 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