Eggplant Caponata Recipe

Name: Eggplant Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (about 4 cups), peeled and chopped; 2 Tablespoons olive oil; 1 medium sweet onion, chopped; 2 ribs celery, chopped; 2 cloves garlic, chopped; 2 Roma tomatoes, chopped; 10 black olives, chopped; 1/4 cup toasted pine nuts; 2 Tablespoons capers, rinsed and drained; 1 teaspoon anchovy paste; 1 Tablespoon balsamic vinegar; 1/4 teaspoon freshly ground black pepper; 1/2 cup chopped chives

Servings: persons

1 large eggplant (about 4 cups), peeled and chopped
2 Tablespoons olive oil
1 medium sweet onion, chopped
2 ribs celery, chopped
2 cloves garlic, chopped
2 Roma tomatoes, chopped
10 black olives, chopped
1/4 cup toasted pine nuts
2 Tablespoons capers, rinsed and drained
1 teaspoon anchovy paste
1 Tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup chopped chives

1
Place eggplant in a colander. Sprinkle with salt and let moisture drain for 1 hour.
2
Heat a heavy, deep skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the pan.
3
Saute onion, stirring often, until golden, about 8 minutes. Add celery and garlic and saute an additioinal 2 minutes.
4
Squeeze the moisture from the eggplant with your hands. Add to the vegetables in the skillet and saute for about 10 minutes, stirring often, until the eggplant is tender.
5
Remove from heat and stir in tomatoes, pine nuts, capers, anchovy paste, balsamic vinegar, and pepper until well combined. Let come to room temperature and stir in chives.
6
Serve eggplant caponata chilled or at room temperature.

202

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 large eggplant (about 4 cups), peeled and chopped, 2 Tablespoons olive oil, 1 medium sweet onion, chopped, 2 ribs celery, chopped, 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

How did you like this recipe?

Frequently Asked Questions