Caponata Sauce Recipe

Name: Caponata Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant, peeled and cut into 1/2-inch cubes; salt as needed; extra-virgin olive oil, or as needed; 1 cup chopped onion; 1 cup chopped celery; 1 green bell pepper, cut into 1/4-inch cubes; 1 1/2 cups canned Italian plum tomatoes, chopped; 1 1/2 teaspoons chopped anchovies; 1 pinch dried basil; 1 pinch dried oregano; 1/4 cup chopped green olives; 1 tablespoon drained capers; 1 tablespoon red wine vinegar, or more to taste; freshly ground black pepper; 1/2 cup toasted pine nuts; 4 leaves lettuce (optional); 1 cup 1/2-inch thick French bread toasts (optional); 4 tomato wedges (optional)

Servings: persons

1 pound eggplant, peeled and cut into 1/2-inch cubes
salt as needed
extra-virgin olive oil, or as needed
1 cup chopped onion
1 cup chopped celery
1 green bell pepper, cut into 1/4-inch cubes
1 1/2 cups canned Italian plum tomatoes, chopped
1 1/2 teaspoons chopped anchovies
1 pinch dried basil
1 pinch dried oregano
1/4 cup chopped green olives
1 tablespoon drained capers
1 tablespoon red wine vinegar, or more to taste
freshly ground black pepper
1/2 cup toasted pine nuts
4 leaves lettuce (optional)
1 cup 1/2-inch thick French bread toasts (optional)
4 tomato wedges (optional)

1
Place eggplant in a colander and sprinkle generously with salt; allow to sit and drain for 30 minutes. Squeeze eggplant to release more water.
2
Heat olive oil in a large skillet over medium heat; saute eggplant until golden brown, 5 to 10 minutes. Transfer eggplant to a bowl, reserving any oil in the skillet.
3
Cook and stir onion, celery, and green bell pepper in the same skillet, adding more oil as needed, until softened, 5 to 10 minutes. Mix eggplant, tomatoes, anchovies, basil, and oregano into onion mixture; saute over high heat until thickened, 2 to 3 minutes. Remove skillet from heat and cool mixture to room temperature, at least 15 minutes.
4
Mix olives and capers into eggplant mixture and dress with red wine vinegar and more olive oil; season with salt and pepper. Add pine nuts.
5
Line a plate with lettuce leaves. Spoon eggplant mixture onto toasts and arrange on lettuce. Garnish with tomato wedges.

393

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 18 ingredients. The key ingredients include: 1 pound eggplant, peeled and cut into 1/2-inch cubes, salt as needed, extra-virgin olive oil, or as needed, 1 cup chopped onion, and more.

Yes, Caponata Sauce 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 Sauce

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