Name: Caponata
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 medium onion, chopped; 1 celery stalk, chopped; 1 medium eggplant, cut into 1/2-inch cubes; 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces; 1 (14 1/2-ounce) can diced tomatoes with juices; 3 tablespoons raisins; 1/2 teaspoon dried oregano; 1/4 cup red wine vinegar; 4 teaspoons sugar; 1 tablespoon capers, rinsed and drained; 1/2 teaspoon salt, or more to taste; 1/2 teaspoon freshly ground black pepper, or more to taste

Servings: persons

1/4 cup olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch cubes
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 (14 1/2-ounce) can diced tomatoes with juices
3 tablespoons raisins
1/2 teaspoon dried oregano
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon capers, rinsed and drained
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste

1
In a large stainless-steel skillet, heat the olive oil over medium-high heat.
2
Add the onion and cook until translucent, about 3 minutes.
3
Add the celery and eggplant and cook until soft, 3 to 4 minutes.
4
Add the bell pepper and cook until crisp-tender, about 5 minutes.
5
Add the tomatoes, raisins, and oregano to the pan.
6
Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes.
7
Stir in the vinegar, sugar, capers, salt, and pepper.
8
Season with more salt and pepper, if needed.

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.

Caponata

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