Caponatina -- Eggplant and Olive Appetizer Recipe

Name: Caponatina -- Eggplant and Olive Appetizer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lg. eggplants, diced; 2 lg. onions, sliced thin; 6 tbsp. capers; 1 cup wine vinegar; 1/2 cup olive oil; 1/4 tsp. oregano; 1 cup celery, diced; 1 cup stuffed green olives, sliced; 2 tbsp. pine nuts (Pignoli); 4 tbsp. sugar; 2 cups tomato puree; 1/4 tsp. basil

Servings: persons

2 lg. eggplants, diced
2 lg. onions, sliced thin
6 tbsp. capers
1 cup wine vinegar
1/2 cup olive oil
1/4 tsp. oregano
1 cup celery, diced
1 cup stuffed green olives, sliced
2 tbsp. pine nuts (Pignoli)
4 tbsp. sugar
2 cups tomato puree
1/4 tsp. basil

1
DO NOT PEEL THE EGGPLANT!!
2
Dice it, into about 1/2-inch cubes.
3
Spread cubes in a shallow baking pan and sprinkle with salt.
4
Let sit for about an hour.
5
Pat dry.
6
Brown the eggplant cubes in olive oil.
7
Remove from the pan and allow to drain.
8
In the same pan, saute onions, and celery until the celery is tender by firm.
9
Remove from the heat and add capers, pignoli, oregano, basil, olives and enough of the tomato puree to mix in well and give the dish a red color, and add some liquidity to the mixgture.
10
Heat wine vinegar in sauce pan.
11
Dissolve the sugar in the vinegar.
12
Add to misture in pan and stir to incorporate all ingredients fullyu,.
13
Add salt and pepper to taste.
14
Simmer for approximately 10-15 minutes.
15
Remove from the heat and place in a ceramic crock.
16
Allow to cool.
17
Serve at room temperature or cold.
18
(Note: The Caponatina will stay in the refrigerator for weeks.)

449

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

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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 12 ingredients. The key ingredients include: 2 lg. eggplants, diced, 2 lg. onions, sliced thin, 6 tbsp. capers, 1 cup wine vinegar, and more.

Yes, Caponatina -- Eggplant and Olive Appetizer 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!

Caponatina -- Eggplant and Olive Appetizer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions