Creole Caponata Recipe

Name: Creole Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium-large eggplant (about 1.5 pounds); 1/2 cup olive oil plus more, if needed; 1 large onion, sliced (1/4 moon); 2 cloves garlic, minced; 1 bell pepper, diced; 2 ribs celery, cut into 1/4 inch lengths; 1 cup Sicilian green olives, pitted and sliced; 2 tablespoons capers, rinsed and drained; 1 can diced tomatoes, drained; 2 tablespoons balsamic vinegar; 1 tablespoons brown sugar; 3 tablespoons dark raisins, optional; pepper & salt & crushed red pepper to taste

Servings: persons

1 medium-large eggplant (about 1.5 pounds)
1/2 cup olive oil plus more, if needed
1 large onion, sliced (1/4 moon)
2 cloves garlic, minced
1 bell pepper, diced
2 ribs celery, cut into 1/4 inch lengths
1 cup Sicilian green olives, pitted and sliced
2 tablespoons capers, rinsed and drained
1 can diced tomatoes, drained
2 tablespoons balsamic vinegar
1 tablespoons brown sugar
3 tablespoons dark raisins, optional
pepper & salt & crushed red pepper to taste

1
Peel the eggplant and cut into 3/4-inch cubes. Heat 1/2 cup olive oil in a large saute pan and fry the eggplant in batches until golden on all sides, adding more oil if necessary. Drain on paper towels.
2
Saute the onion in a 1/2 cup olive oil, stirring to coat, cover and cook until just tender but not brown. Remove cover, add the celery, and cook a minute longer. Add the olives, capers, tomatoes, bell pepper, vinegar, sugar and the optional raisins.
3
Stir in the eggplant and simmer for another 10 minutes. Season with salt, pepper & red pepper flakes to taste. Cool and refrigerate for 24 hours. Serve chilled or at room temperature.

333

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 13 ingredients. The key ingredients include: 1 medium-large eggplant (about 1.5 pounds), 1/2 cup olive oil plus more, if needed, 1 large onion, sliced (1/4 moon), 2 cloves garlic, minced, and more.

Yes, Creole Caponata 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.

Creole Caponata

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