Caponata from Loni Kuhn's S.f. Cooking Class Recipe

Name: Caponata from Loni Kuhn's S.f. Cooking Class
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, whole (cut into 1-inch cubes); 2 large onions (chopped); ½ cup olive oil; 1 ½ cups celery (sliced 1/3-inch thick); 2 bell peppers (red or green, cut into 1-inch chunks); 2 garlic cloves (chopped); 2 12 lbs tomatoes (peeled, seeded and diced OR 1 28-oz. can Italian plum tomatoes, undrained, cut up); ⅓ cup red wine vinegar; 2 tablespoons salt (or to taste); 2 tablespoons sugar; ¼ cup fresh basil (chopped or 2 Tbsp dried basil); 3 tablespoons tomato paste; ½ cup fresh Italian parsley (chopped); 1 teaspoon fresh ground black pepper; ¾ cup stuffed green olive (sliced); 4 tablespoons capers (drained (optional); 2 carrots (thinly sliced (optional); 2 medium zucchini (up to 3, sliced); ½ cup pine nuts, lightly browned in; olive oil

Servings: persons

2 medium eggplants, whole (cut into 1-inch cubes)
2 large onions (chopped)
½ cup olive oil
1 ½ cups celery (sliced 1/3-inch thick)
2 bell peppers (red or green, cut into 1-inch chunks)
2 garlic cloves (chopped)
2 12 lbs tomatoes (peeled, seeded and diced OR 1 28-oz. can Italian plum tomatoes, undrained, cut up)
⅓ cup red wine vinegar
2 tablespoons salt (or to taste)
2 tablespoons sugar
¼ cup fresh basil (chopped or 2 Tbsp dried basil)
3 tablespoons tomato paste
½ cup fresh Italian parsley (chopped)
1 teaspoon fresh ground black pepper
¾ cup stuffed green olive (sliced)
4 tablespoons capers (drained (optional)
2 carrots (thinly sliced (optional)
2 medium zucchini (up to 3, sliced)
½ cup pine nuts, lightly browned in
olive oil

1
Cut unpeeled eggplant into 1-inch cubes.
2
Heat olive oil in a 5- or 6-quart enameled cast iron casserole or Dutch oven.
3
Add eggplant and onions and saute for 5 minutes until lightly golden.
4
(This step can be eliminated to save calories, although the recipe will not be as authentic.
5
If you like, just place raw eggplant and onions in casserole and proceed.
6
Add the remaining ingredients to casserole; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.
7
Remove lid and simmer for about 10 minutes more or until thick (this will depend on the juiciness of the tomatoes).
8
Serve at room temperature in a bowl surrounded by sliced French or Italian bread or as a salad on romaine leaves.
9
Will keep, under refrigeration, for 3 weeks.

687

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 medium eggplants, whole (cut into 1-inch cubes), 2 large onions (chopped), ½ cup olive oil, 1 ½ cups celery (sliced 1/3-inch thick), and more.

Yes, Caponata from Loni Kuhn's S.f. Cooking Class 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 from Loni Kuhn's S.f. Cooking Class

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions