Eggplant (Aubergine) Caponata Recipe

Name: Eggplant (Aubergine) Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants, diced in 1 inch cubes with peeling left on; 2 large onions, chopped; 2 cups celery, chopped; 3 tablespoons garlic, minced; 1 (14 ounce) can diced tomatoes (I use petite diced tomatoes); 1 cup ripe black olives, sliced; ¼ cup capers (optional); 3 tablespoons vinegar; 4 tablespoons sugar; 1 teaspoon seasoning salt; 1 cup water; 1 bay leaf

Servings: persons

2 large eggplants, diced in 1 inch cubes with peeling left on
2 large onions, chopped
2 cups celery, chopped
3 tablespoons garlic, minced
1 (14 ounce) can diced tomatoes (I use petite diced tomatoes)
1 cup ripe black olives, sliced
¼ cup capers (optional)
3 tablespoons vinegar
4 tablespoons sugar
1 teaspoon seasoning salt
1 cup water
1 bay leaf

1
Wash eggplant and cut into 1-1/2 inch squares (leaving peeling on).
2
Allow eggplant to dry or lightly pat with paper towel until dry.
3
In lightly greased frying pan, fry eggplant until done.
4
Remove from pan and drain on paper towel.
5
After removing eggplant from frying pan, saute' onions and celery until soft, but not brown.
6
Add remaining ingredients to saucepan and stir well.
7
Cook this mixture for about 15 minutes, then add the eggplant into the mixture and simmer on low heat for 20 minutes to allow flavors to meld.

133

kcal

Calories

Carbs

Protein

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.

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 large eggplants, diced in 1 inch cubes with peeling left on, 2 large onions, chopped, 2 cups celery, chopped, 3 tablespoons garlic, minced, and more.

Yes, Eggplant (Aubergine) 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.

Eggplant (Aubergine) Caponata

How did you like this recipe?

Frequently Asked Questions