Italian Caponata Recipe

Name: Italian Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs fresh eggplants; 1 tablespoon salt; olive oil; 2 cups coarsely chopped celery; 1 cup chopped carrot; 3/4 cup yellow onion; 1/3 cup wine vinegar; 4 teaspoons sugar; 3 cups canned tomatoes, mashed; 2 tablespoons tomato paste; 6 green olives, chopped; 2 tablespoons capers; 4 -5 anchovies packed in oil; salt and pepper

Servings: persons

2 lbs fresh eggplants
1 tablespoon salt
olive oil
2 cups coarsely chopped celery
1 cup chopped carrot
3/4 cup yellow onion
1/3 cup wine vinegar
4 teaspoons sugar
3 cups canned tomatoes, mashed
2 tablespoons tomato paste
6 green olives, chopped
2 tablespoons capers
4 -5 anchovies packed in oil
salt and pepper

1
Cut eggplant into 1-inch cubes. Dust with 1 tablespoon salt and allow to drain in a colander.
2
Meanwhile, in a little olive oil, saute celery, carrot, and yellow onion for about 15 minutes. Use a large frying pan for this. Then saute the drained eggplant for 10 minutes in a little oil.
3
Place all of these in a heavy 2-quart kettle and add wine vinegar, sugar, canned tomatoes (mashed), tomato paste, green olives, capers, and anchovies, and let all of this simmer for 15 to 20 minutes. Add salt and pepper. Chill and serve.

1059

kcal

Calories

100

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 14 ingredients. The key ingredients include: 2 lbs fresh eggplants, 1 tablespoon salt, olive oil, 2 cups coarsely chopped celery, and more.

Yes, Italian Caponata falls under the General 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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