Italian Caponata Recipe

Name: Italian Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable cooking spray; 1 tsp. olive oil; 3 1/2 c. diced eggplant (about 1 lb.); 2 c. peeled, seeded and finely chopped tomato; 1 c. minced celery; 1 c. minced onion; 1/2 c. minced sweet red pepper; 1/2 c. minced green pepper; 2 Tbsp. red wine vinegar; 2 cloves garlic, minced; 1 1/2 tsp. dried whole basil; 1 1/2 tsp. dried whole oregano

Servings: persons

vegetable cooking spray
1 tsp. olive oil
3 1/2 c. diced eggplant (about 1 lb.)
2 c. peeled, seeded and finely chopped tomato
1 c. minced celery
1 c. minced onion
1/2 c. minced sweet red pepper
1/2 c. minced green pepper
2 Tbsp. red wine vinegar
2 cloves garlic, minced
1 1/2 tsp. dried whole basil
1 1/2 tsp. dried whole oregano

1
Coat a Dutch oven with cooking spray.
2
Add oil.
3
Place over medium-high heat until hot.
4
Add eggplant and next 5 ingredients. Saute 5 minutes or until vegetables are crisp-tender.
5
Stir in vinegar, garlic, basil and oregano.
6
Cook an additional 20 minutes, stirring occasionally.
7
Let cool to room temperature.
8
Cover and chill at least 4 hours.
9
Serve with grilled pork or poultry. Yields 3 1/2 cups (6 calories and 15% fat per tablespoon).
10
Protein 0.2, fat 0.1 (saturated fat 0), carbohydrate 1.2, fiber 0.3, cholesterol 0, sodium 3.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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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: vegetable cooking spray, 1 tsp. olive oil, 3 1/2 c. diced eggplant (about 1 lb.), 2 c. peeled, seeded and finely chopped tomato, and more.

Yes, Italian 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.

That's it — enjoy your meal!

Italian Caponata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions