Caponata Recipe – Eats Now

Name: Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 tbsp (25 mL) balsamic vinegar; 1 tsp (5 mL) packed brown sugar; 3 tbsp (45 mL) olive oil; 1 medium eggplant, peeled, cut into 1-inch (2.5 cm) cubes and drained of excess moisture; 1 onion, finely chopped; 2 stalks celery, finely chopped; 4 cloves garlic, minced; 1 tsp (5 mL) dried oregano leaves; 1/2 tsp (2 mL) cracked black peppercorns; 1 can (14 oz/398 mL) diced tomatoes, including juice; 1/2 cup (125 mL) chopped pitted black olives; 1 tbsp (15 mL) drained capers; 2 tbsp (25 mL) toasted pine nuts; 2 tbsp (25 mL) chiffonade of basil leaves, optional (see Notes)

Servings: persons

2 tbsp (25 mL) balsamic vinegar
1 tsp (5 mL) packed brown sugar
3 tbsp (45 mL) olive oil
1 medium eggplant, peeled, cut into 1-inch (2.5 cm) cubes and drained of excess moisture
1 onion, finely chopped
2 stalks celery, finely chopped
4 cloves garlic, minced
1 tsp (5 mL) dried oregano leaves
1/2 tsp (2 mL) cracked black peppercorns
1 can (14 oz/398 mL) diced tomatoes, including juice
1/2 cup (125 mL) chopped pitted black olives
1 tbsp (15 mL) drained capers
2 tbsp (25 mL) toasted pine nuts
2 tbsp (25 mL) chiffonade of basil leaves, optional (see Notes)

1
In a small bowl, combine vinegar and brown sugar.
2
Stir until sugar dissolves.
3
Set aside.
4
In a skillet, heat 2 tbsp (25 mL) of the oil over mediumhigh heat for 30 seconds.
5
Add eggplant, in batches, and cook, stirring and tossing, until it begins to brown, about 3 minutes per batch.
6
Transfer to slow cooker stoneware.
7
In same skillet over medium heat, adding more oil if necessary, cook onion and celery, stirring, until softened, about 5 minutes.
8
Add garlic, oregano and peppercorns and cook, stirring, for 1 minute.
9
Add tomatoes, with juice, and balsamic mixture and bring to a boil.
10
Boil for 1 minute to reduce liquid.
11
Transfer to stoneware and stir thoroughly.
12
Cover and cook on Low for 7 to 8 hours or on High for 4 hours, until eggplant is tender.
13
Stir in olives and capers.
14
Transfer to a serving bowl.
15
Cover and refrigerate for 2 hours or overnight.
16
Garnish with pine nuts and basil, if using.

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 14 ingredients. The key ingredients include: 2 tbsp (25 mL) balsamic vinegar, 1 tsp (5 mL) packed brown sugar, 3 tbsp (45 mL) olive oil, 1 medium eggplant, peeled, cut into 1-inch (2.5 cm) cubes and drained of excess moisture, 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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