Caponata with Kalamata Olives and Asiago Cheese

Name: Caponata with Kalamata Olives and Asiago Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup balsamic vinegar; 1 tablespoon sugar; 5 tablespoons extra-virgin olive oil; 2 large eggplants (1 1/2 pounds), cut into 1-inch dice; Salt and freshly ground pepper; 2 medium zucchini (1 pound), cut into 1-inch dice; 2 yellow squash (1 pound), cut into 1-inch dice; 3 garlic cloves, thinly sliced; 2 large celery ribs, peeled and cut into 1/2-inch dice; 1 medium onion, cut into 1/2-inch dice; 1 red bell pepper, cut into 1/2-inch dice; One 16-ounce can plum tomatoes, drained and chopped; 1 cup pitted kalamata olives; 2 tablespoons chopped parsley; 2 tablespoons chopped oregano; One 3-ounce piece aged Asiago cheese, shaved into strips with a vegetable peeler (about 3/4 cup); Baguette slices, for serving

Servings: persons

1/2 cup balsamic vinegar
1 tablespoon sugar
5 tablespoons extra-virgin olive oil
2 large eggplants (1 1/2 pounds), cut into 1-inch dice
Salt and freshly ground pepper
2 medium zucchini (1 pound), cut into 1-inch dice
2 yellow squash (1 pound), cut into 1-inch dice
3 garlic cloves, thinly sliced
2 large celery ribs, peeled and cut into 1/2-inch dice
1 medium onion, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
One 16-ounce can plum tomatoes, drained and chopped
1 cup pitted kalamata olives
2 tablespoons chopped parsley
2 tablespoons chopped oregano
One 3-ounce piece aged Asiago cheese, shaved into strips with a vegetable peeler (about 3/4 cup)
Baguette slices, for serving

1
In a small saucepan, combine the vinegar with the sugar and boil over moderately high heat until reduced to 3 tablespoons, about 5 minutes.
2
Let cool.
3
In a large nonstick skillet, heat 3 tablespoons of the olive oil until shimmering.
4
Add the diced eggplant, season with salt and pepper and cook over moderately high heat, stirring, for 2 minutes.
5
Reduce the heat to low and cook, stirring occasionally, until the eggplant is tender, about 10 minutes.
6
Transfer the eggplant to a large bowl.
7
Wipe out the skillet.
8
Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering.
9
Add the diced zucchini and yellow squash, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender, about 7 minutes.
10
Using a slotted spoon, transfer the squash to the bowl with the eggplant.
11
Add the garlic, celery and onion to the skillet and cook over moderate heat, stirring occasionally, until softened slightly, about 5 minutes.
12
Add the red bell pepper and cook until all of the vegetables are tender, about 4 minutes longer.
13
Transfer to the bowl with the eggplant and squash.
14
Add the tomatoes, olives, parsley, oregano and balsamic syrup to the bowl and fold gently.
15
Season the caponata with salt and pepper.
16
Transfer to a clean bowl.
17
Garnish with the Asiago cheese and serve with the baguette slices.

363

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.

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 17 ingredients. The key ingredients include: 1/2 cup balsamic vinegar, 1 tablespoon sugar, 5 tablespoons extra-virgin olive oil, 2 large eggplants (1 1/2 pounds), cut into 1-inch dice, and more.

Yes, Caponata with Kalamata Olives and Asiago Cheese 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!