Eggplant Caponata Recipe

Name: Eggplant Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup golden raisins; 6 cups diced peeled eggplant (about 1 pound); 1 1/2 teaspoons salt; 4 teaspoons olive oil, divided; 1 cup chopped onion; 2 garlic cloves, minced; 1 cup diced seeded plum tomato; 1/4 cup sugar; 1/4 cup red wine vinegar; 1/4 cup chopped pitted kalamata olives; 2 teaspoons capers; 1/3 cup chopped fresh parsley

Servings: persons

1/4 cup golden raisins
6 cups diced peeled eggplant (about 1 pound)
1 1/2 teaspoons salt
4 teaspoons olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1 cup diced seeded plum tomato
1/4 cup sugar
1/4 cup red wine vinegar
1/4 cup chopped pitted kalamata olives
2 teaspoons capers
1/3 cup chopped fresh parsley

1
Place raisins in a small bowl; cover with hot water. Let stand 15 minutes; drain. Set aside.
2
Place eggplant in a colander; sprinkle with salt. Toss well. Drain 1 hour. Rinse well; pat dry with paper towels.
3
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggplant; saute 9 minutes or until well browned. Spoon eggplant into a large bowl; set aside.
4
Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion; saute 3 minutes or until golden. Add garlic; saute 1 minute. Add tomato; saute 2 minutes. Add tomato mixture to eggplant.
5
Return pan to heat. Add sugar and vinegar, stirring until sugar dissolves. Stir in raisins, olives, and capers. Add eggplant mixture, stirring to combine. Remove from heat; stir in parsley. Serve warm or at room temperature.
6
Note: Caponata will keep in the refrigerator for up to 5 days; bring to room temperature before serving.

302

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 12 ingredients. The key ingredients include: 1/4 cup golden raisins, 6 cups diced peeled eggplant (about 1 pound), 1 1/2 teaspoons salt, 4 teaspoons olive oil, divided, 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.

Eggplant Caponata

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