Caponata(Salad) Recipe

Name: Caponata(Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant (about 1 1/2 lb.); 1 small onion, chopped (about 1/4 c.); 2 Tbsp. white wine vinegar; 1/2 tsp. dried oregano leaves; 1/2 tsp. salt; 1/4 tsp. pepper; 1 clove garlic, chopped; 1 medium tomato, chopped (about 3/4 c.); 1/4 c. chopped fresh parsley; 1/4 c. olive or vegetable oil

Servings: persons

1 medium eggplant (about 1 1/2 lb.)
1 small onion, chopped (about 1/4 c.)
2 Tbsp. white wine vinegar
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, chopped
1 medium tomato, chopped (about 3/4 c.)
1/4 c. chopped fresh parsley
1/4 c. olive or vegetable oil

1
Cut eggplant into 3/4-inch cubes (about 5 cups).
2
Heat 1/2 cup water (salted if desired) to boiling.
3
Add eggplant.
4
Heat to boiling; reduce heat.
5
Cover and cook about 10 minutes or until tender; drain.
6
Place eggplant and onion in medium glass or plastic bowl.
7
Mix vinegar, oregano, salt, pepper and garlic. Pour vinegar mixture over eggplant mixture; toss.
8
Stir tomato and parsley.
9
Cover and refrigerate at least 6 hours.
10
Just before serving, stir in oil.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 medium eggplant (about 1 1/2 lb.), 1 small onion, chopped (about 1/4 c.), 2 Tbsp. white wine vinegar, 1/2 tsp. dried oregano leaves, and more.

Yes, Caponata(Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Caponata(Salad)

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