Eggplant Caponata Recipe

Name: Eggplant Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Olive Oil, Divided; 2 whole Medium-Large Eggplants, Peeled And Diced Into 1cm Cubes; 1/4 cups Red Wine Vinegar; 2 Tablespoons Sugar; 3 whole Medium Onions, Chopped Finely; 4 whole Stalks Celery, Chopped Finely; 2 teaspoons Salt; 2 cans (16 Oz. Size) Petite Diced (or Crushed) Tomatoes; 1- 1/2 ounce, weight Capers; 1 can (6 Oz. Size) Whole Pitted Black Olives, Drained And Cut In Half Lengthwise

Servings: persons

6 Tablespoons Olive Oil, Divided
2 whole Medium-Large Eggplants, Peeled And Diced Into 1cm Cubes
1/4 cups Red Wine Vinegar
2 Tablespoons Sugar
3 whole Medium Onions, Chopped Finely
4 whole Stalks Celery, Chopped Finely
2 teaspoons Salt
2 cans (16 Oz. Size) Petite Diced (or Crushed) Tomatoes
1- 1/2 ounce, weight Capers
1 can (6 Oz. Size) Whole Pitted Black Olives, Drained And Cut In Half Lengthwise

1
Heat 3 tablespoons olive oil in large skillet over medium-high.
2
Add eggplant, reduce heat to medium and cook, stirring until all fully softened.
3
Put aside in a bowl.
4
Heat the vinegar in a small pan and dissolve the sugar.
5
Bring to a boil and add to eggplant mixture.
6
Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high.
7
Add onion, celery and salt.
8
Reduce heat to medium and cook, stirring until soft.
9
Drain the canned tomatoes, reserving 3/4 cup of liquid.
10
Add 2 cups of the tomatoes and the 3/4 cup of liquid to the onion and celery.
11
Add the capers and olives.
12
Simmer for 15-20 minutes.
13
Add eggplant mixture and cook 5 more minutes or longer for an softer more spreadable result.
14
Let cool and jar.
15
Yields 6 jars, 1 1/2 cup size or 36 servings at 1/4 cup each.

325

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 10 ingredients. The key ingredients include: 6 Tablespoons Olive Oil, Divided, 2 whole Medium-Large Eggplants, Peeled And Diced Into 1cm Cubes, 1/4 cups Red Wine Vinegar, 2 Tablespoons Sugar, 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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