Caponata
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5.0
72 reviews
Excellent
Caponata
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This caponata recipe is a sweet and savory blend of eggplant, peppers, tomatoes and olives, all simmered together to create a delicious appetizer or side dish option. A unique offering that's easy to make and is sure to get rave reviews!
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Ingredients
- 1 pound eggplant cut into 3/4 inch pieces
- 6 tablespoons olive oil divided use
- salt and pepper to taste
- 3/4 cup red onion diced
- 1 red bell pepper diced
- 1/2 cup celery diced
- 1 teaspoon garlic minced
- 1/4 cup green olives chopped
- 2 tablespoons capers drained
- 1 1/4 cups canned crushed tomatoes do not drain
- 1/4 cup golden raisins
- 2 teaspoons brown sugar
- 3 tablespoons red wine vinegar
- 1/4 teaspoon crushed red pepper flakes or more to taste
- 1/4 cup pine nuts toasted
- 2 tablespoons chopped herbs such as parsley, mint or basil
- cooking spray
Instructions
- Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
- Place the eggplant on the sheet pan in a single layer. Drizzle with 3 tablespoons of the olive oil and season with salt and pepper to taste.
- Bake for 25-30 minutes or until eggplant is tender and browned.
- While the eggplant is in the oven, warm the remaining 2 tablespoons of olive oil in a large pan over medium heat.
- Add the red onion, red bell pepper and celery to the pan. Cook for 5-7 minutes or until vegetables are tender.
- Add the garlic and cook for 30 seconds.
- Add the olives, capers, raisins, brown sugar, red wine vinegar, red pepper flakes and tomatoes. Stir to combine.
- Add the cooked eggplant to the pan. Stir and bring to a simmer.
- Cook for 10-15 minutes or until mixture has thickened and has a jam-like consistency. Stir in the pine nuts and chopped herbs. Season with salt and pepper to taste.
- Serve hot, at room temperature, or you can refrigerate it and serve it cold. Caponata will stay fresh in the fridge for up to 5 days.
Notes
- This dish can be made up to 3 days before you plan to serve it, and it actually tastes best if you let it sit in the refrigerator for 24 hours. This gives the flavors time to meld.
- You can use any herbs you like to finish the dish. The most common choices are parsley, mint, basil or some combination of those herbs.
- The finished dish should take on an almost jam-like consistency. Don’t be afraid to cook the mixture until you reach the perfect level of thickness.
Nutrition Information
Show Details
Calories
224kcal
(11%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Sodium
173mg
(7%)
Potassium
303mg
(9%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
77IU
(2%)
Vitamin C
4mg
(4%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Sodium | 173mg | 7% |
| Potassium | 303mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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