Caponata Recipe – Eats Now

Name: Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Eggplant, Sliced In Half Lengthwise; 1 Tablespoon Olive Oil; 2 Tablespoons Butter; 1 whole Carrot, Peeled Thinly Sliced; 2 stalks Celery, Chopped; 1 whole Bell Pepper, Chopped; 1 whole Small Onion, Chopped; 2 cloves Garlic, Chopped; 1 whole Roasted Red Pepper, Chopped; 2 whole Tomatoes, Seeded And Chopped; 1/2 cups Capers, Drained And Rinsed; 3/4 cups Green Olives, Chopped; 1/2 whole Lemon, Juiced; 1/4 cups Balsamic Vinegar; 1/4 cups White Wine; 1 Tablespoon Italian Seasoning; 2 Tablespoons Sugar; Salt And Pepper, to taste; 1/4 cups Parmesan Cheese

Servings: persons

1 whole Large Eggplant, Sliced In Half Lengthwise
1 Tablespoon Olive Oil
2 Tablespoons Butter
1 whole Carrot, Peeled Thinly Sliced
2 stalks Celery, Chopped
1 whole Bell Pepper, Chopped
1 whole Small Onion, Chopped
2 cloves Garlic, Chopped
1 whole Roasted Red Pepper, Chopped
2 whole Tomatoes, Seeded And Chopped
1/2 cups Capers, Drained And Rinsed
3/4 cups Green Olives, Chopped
1/2 whole Lemon, Juiced
1/4 cups Balsamic Vinegar
1/4 cups White Wine
1 Tablespoon Italian Seasoning
2 Tablespoons Sugar
Salt And Pepper, to taste
1/4 cups Parmesan Cheese

1
Preheat oven to 400 F.
2
Lightly grease the eggplant halves with the oil and place them on a cookie sheet meat side down.
3
Lower heat to 350 F and put them in the oven.
4
Roast them for 10 minutes or until done.
5
When you remove the eggplant from the oven.
6
Let eggplant cool about 10 minutes then scoop out the meat (discard the peel) and dice it up.
7
Set aside.
8
Melt the butter in a medium saucepan over medium heat.
9
Stir in the carrots, celery, bell pepper, onions and garlic and cook until veggies are soft.
10
This will take about 5 minutes.
11
Add roasted pepper and tomatoes and continue to cook until they are soft.
12
Stir in capers, olives, lemon juice, vinegar, wine and the eggplant pieces.
13
Continue cooking another 2 minutes.
14
Add Italian seasoning, sugar and salt and pepper to taste.
15
Remove from heat and let it cool.
16
Sprinkle with parmesan cheese and serve at room temperature with torn bread or crackers.

207

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 19 ingredients. The key ingredients include: 1 whole Large Eggplant, Sliced In Half Lengthwise, 1 Tablespoon Olive Oil, 2 Tablespoons Butter, 1 whole Carrot, Peeled Thinly Sliced, 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