Eggplant Caponata

Name: Eggplant Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 large chopped onion; 1 large chopped pepper; 2 cans tomato paste; 1/2 c. water; 1/4 c. wine vinegar; 1 tsp. oregano; 1 tsp. garlic salt; 1 tsp. pepper; 1/4 c. sugar; 8 oz. chopped mushrooms (optional); 2 Tbsp. capers; 1 c. chopped celery; 3/4 c. chopped green olives

Eats Now Editorial Team · 148 kcal · Vegetarian

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Eggplant Caponata – a delicious recipe with eggplant, onion, pepper, tomato paste, water, wine vinegar. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 large eggplant
1 large chopped onion
1 large chopped pepper
2 cans tomato paste
1/2 c. water
1/4 c. wine vinegar
1 tsp. oregano
1 tsp. garlic salt
1 tsp. pepper
1/4 c. sugar
8 oz. chopped mushrooms (optional)
2 Tbsp. capers
1 c. chopped celery
3/4 c. chopped green olives

1
Cube the eggplant into 1/2-inch thick pieces.
2
Fry lightly until brown in 1/2 cup oil.
3
Place all ingredients together in large spaghetti pot; cook for 1/2 hour, covered, until thick.

148

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.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large eggplant, 1 large chopped onion, 1 large chopped pepper, 2 cans tomato paste, and more.

Yes, Eggplant 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.

Quick Info

Servings
4 servings
Calories
148 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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