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.

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: 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.

Italian Caponata

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