Caponata

Transport your taste buds to the sun-drenched coasts of Sicily with this vibrant and tantalizing Caponata recipe. Brimming with Mediterranean flavors, this classic Italian eggplant dish combines tender golden-brown eggplant, sweet red bell peppers, briny green olives, tangy capers, and a perfectly balanced touch of red wine vinegar and sugar. Simmered together in a hearty tomato base with aromatic red onions and celery, this versatile vegetable medley delivers a delightful blend of sweet, tangy, and savory notes. Finished with a pop of fresh basil, Caponata is ideal served at room temperature as a rustic appetizer on crusty bread, a flavorful side dish, or a satisfying vegan main. With just 20 minutes of prep and an accessible ingredient list, this authentic Sicilian recipe is a must-try for lovers of bold, fresh flavors. Perfect for summer gatherings, potlucks, or a cozy Mediterranean-inspired dinner, Caponata will quickly become a staple in your kitchen.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 100 ml olive oil
• 1 large red onion
• 2 stalks celery stalks
• 1 large red bell pepper
• 400 grams canned tomatoes
• 50 grams green olives
• 2 tablespoons capers
• 60 ml red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 10 leaves fresh basil

Directions

Step 1

Dice the eggplants into 1-inch cubes. Place them in a colander, sprinkle with 1 teaspoon of salt, and let them sit for about 30 minutes to draw out excess moisture.

Step 2

Rinse the eggplant under cold water to remove the salt and pat dry with paper towels.

Step 3

Heat 50 ml of olive oil in a large pan over medium-high heat. Add the eggplant and cook for about 10 minutes until golden brown and softened. Remove the eggplant from the pan and set aside.

Step 4

Meanwhile, finely chop the red onion, celery, and red bell pepper.

Step 5

In the same pan, add the remaining 50 ml of olive oil. Add the chopped onion, celery, and red bell pepper, and cook for about 5-7 minutes until softened.

Step 6

Add the canned tomatoes, breaking them up with a spoon, and bring to a simmer. Cook for 10 minutes to blend the flavors.

Step 7

Stir in the cooked eggplant, green olives, and capers. Mix well and cook for another 5 minutes.

Step 8

In a small bowl, combine red wine vinegar and sugar. Stir this mixture into the vegetable stew.

Step 9

Season with salt and black pepper. Continue cooking for another 5 minutes until the flavors are well incorporated.

Step 10

Before serving, roughly tear the fresh basil leaves and stir them into the caponata.

Step 11

Allow the caponata to cool to room temperature or serve slightly chilled. Enjoy as a topping for bread, a side dish, or a main course.

Nutrition Facts

Serving size	(1943.1g)

Amount per serving	% Daily Value*
Calories	1545.1

Total Fat 118.0g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 13.1g
Cholesterol 8mg	0%
Sodium 5392.2mg	0%
Total Carbohydrate 111.9g	0%
Dietary Fiber 46.2g	0%
Total Sugars 72.1g
Protein 18.0g	0%

Vitamin D 0IU	0%
Calcium 358.3mg	0%
Iron 7.4mg	0%
Potassium 3859.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.1%

Protein: 4.6%

Carbs: 28.3%