Caponato Recipe – Eats Now

Name: Caponato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1/2 c. olive oil; 2 c. diced celery; 1 medium eggplant, cut into 3/4-inch cubes; 1 large onion, chopped; 1/3 cup wine vinegar; 1 tsp. sugar; 2 large tomatoes, peeled and diced; 1 cup water; 1 Tbsp. capers, drained; 1/4 c. pimento-stuffed olives, sliced; 1 (2 1/4 oz.) can sliced ripe black olives, drained; 2 Tbsp. minced parsley; Salt and pepper

Servings: persons

1/2 c. olive oil
2 c. diced celery
1 medium eggplant, cut into 3/4-inch cubes
1 large onion, chopped
1/3 cup wine vinegar
1 tsp. sugar
2 large tomatoes, peeled and diced
1 cup water
1 Tbsp. capers, drained
1/4 c. pimento-stuffed olives, sliced
1 (2 1/4 oz.) can sliced ripe black olives, drained
2 Tbsp. minced parsley
Salt and pepper

1
Heat olive oil in large frying pan.
2
Add celery and cook until tender, stirring often.
3
Remove celery from pan with slotted spoon and set aside.
4
Add eggplant to pan and saute over medium heat, stirring, until lightly browned and tender enough to mash easily.
5
Add onion and continue cooking and stirring until onion is soft but not brown.
6
With slotted spoon, lift eggplant and onion from pan and add to celery.
7
Pour vinegar, sugar, tomatoes and water into pan.
8
Simmer over medium heat for 5 minutes stirring.
9
Return eggplant mixture to pan.
10
Stir in capers, olives and parsley.
11
Simmer, uncovered, about 20 minutes.
12
Add salt if desired.
13
Remove from heat, cool and refrigerate in covered jar, at least overnight or for a week.
14
Serve at room temperature, using as an appetizer with toasted baguette slices.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 1/2 c. olive oil, 2 c. diced celery, 1 medium eggplant, cut into 3/4-inch cubes, 1 large onion, chopped, and more.

Yes, Caponato 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.

Caponato

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