Katel's Caponata Recipe

Name: Katel's Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup olive oil; 6 cups eggplants (cut into 1-inch cubes); 2 cups diced zucchini; 2 large onions (chopped); 1 ½ cups celery (sliced 1/3-inch thick); 2 bell peppers (red or green, cut into 1-inch chunks); 4 -6 garlic cloves (minced); 2 12 lbs tomatoes (seeded and diced); ½ cup vinegar, 5% acidity; ½ cup lemon juice; 1 tablespoon canning salt; ¼ cup sugar; ¼ cup chopped fresh basil; ½ cup chopped fresh Italian parsley; 1 tablespoon fresh minced oregano; 1 teaspoon fresh ground black pepper; ¾ cup stuffed green olives (sliced) or ¾ cup kalamata olives or ¾ cup black olives; ¼ cup capers, drained; ½ cup pine nuts, toasted; ½ cup raisins; 6 garlic cloves; 1 teaspoon black pepper; 2 tablespoons tomato paste (optional)

Servings: persons

½ cup olive oil
6 cups eggplants (cut into 1-inch cubes)
2 cups diced zucchini
2 large onions (chopped)
1 ½ cups celery (sliced 1/3-inch thick)
2 bell peppers (red or green, cut into 1-inch chunks)
4 -6 garlic cloves (minced)
2 12 lbs tomatoes (seeded and diced)
½ cup vinegar, 5% acidity
½ cup lemon juice
1 tablespoon canning salt
¼ cup sugar
¼ cup chopped fresh basil
½ cup chopped fresh Italian parsley
1 tablespoon fresh minced oregano
1 teaspoon fresh ground black pepper
¾ cup stuffed green olives (sliced) or ¾ cup kalamata olives or ¾ cup black olives
¼ cup capers, drained
½ cup pine nuts, toasted
½ cup raisins
6 garlic cloves
1 teaspoon black pepper
2 tablespoons tomato paste (optional)

1
Heat olive oil in a 5- or 6-quart enameled cast iron casserole or Dutch oven.
2
Add eggplant, zucchini, and onions and saute for 5 minutes until lightly golden.
3
Add the remaining ingredients to pot; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.
4
Remove lid and simmer for about 10 minutes more or until thick (this will depend on the juiciness of the tomatoes).
5
If needed add paste to thicken.
6
Spoon relish into hot sterlized jars leavin 1/2 inch headspace.
7
Remove air bubbles.
8
Wipe rims and cap.
9
Place jars on rack completely covering the jars with 1-2 inches of water, heating the water to a rolling boiling (212 degrees f).
10
Process in a boiling water bath for 15 minutes for half-pint (250 mL) jars and 20 minutes for pint (500 mL) jars.
11
Adjust times for altitude.
12
Remove and leave in draft free place 24 hour.
13
check for sealing and lable.
14
If a jar is not sealed, refrigerate and reprocess within 24 hours or refrigerate and consume within three days.
15
Store out of light in a cool dry place.
16
Serve at room temperature in a bowl surrounded by sliced French or Italian bread or cucumber rounds, or as a salad on romaine leaves.

1098

kcal

Calories

Fat

145

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 23 ingredients. The key ingredients include: ½ cup olive oil, 6 cups eggplants (cut into 1-inch cubes), 2 cups diced zucchini, 2 large onions (chopped), and more.

Yes, Katel's 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!

Katel's Caponata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions