Italian Vegetable Caponata Recipe

Name: Italian Vegetable Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fennel bulb with stalks (about 1 pound); 1 tablespoon olive oil; 1 large eggplant (about 1 1/2 pounds), cubed; 1 cup cubed zucchini (about 1 small); 1/2 cup chopped celery (1 stalk); 1/2 cup chopped onion (1/2 small); 4 garlic cloves, minced; 1 (14 1/2-ounce) can petite-cut diced tomatoes, undrained; 1/3 cup golden raisins; 1/4 cup coarsely chopped pitted kalamata olives; 1 tablespoon light brown sugar; 1 teaspoon capers, coarsely chopped; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon balsamic vinegar

Servings: persons

1 large fennel bulb with stalks (about 1 pound)
1 tablespoon olive oil
1 large eggplant (about 1 1/2 pounds), cubed
1 cup cubed zucchini (about 1 small)
1/2 cup chopped celery (1 stalk)
1/2 cup chopped onion (1/2 small)
4 garlic cloves, minced
1 (14 1/2-ounce) can petite-cut diced tomatoes, undrained
1/3 cup golden raisins
1/4 cup coarsely chopped pitted kalamata olives
1 tablespoon light brown sugar
1 teaspoon capers, coarsely chopped
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar

1
Remove and discard fennel stalks. Trim tough outer leaves from fennel bulb. Cut bulb in half through base. Cut out small pyramid-shaped core from each half; discard. Place cored fennel cut sides down; slice crosswise into 4 thick slices. Cut slices into cubes. Set aside.
2
Heat oil in a Dutch oven over medium-high heat. Add fennel, eggplant, and next 4 ingredients; saute 10 minutes. Add tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Uncover and cook 13 minutes or until most of liquid evaporates. Remove from heat; stir in balsamic vinegar.
3
Caponata (kap-oh-NAH-tah) is an eggplant-based dish that can be served alongside chicken, pork, or fish, or as an antipasto or condiment. Though most often served at room temperature, it's also good served warm or chilled.

235

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 1 large fennel bulb with stalks (about 1 pound), 1 tablespoon olive oil, 1 large eggplant (about 1 1/2 pounds), cubed, 1 cup cubed zucchini (about 1 small), and more.

Yes, Italian Vegetable 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 Vegetable Caponata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions