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4.9 from 138 votes

Caponata

This is a very versatile dish. It can be served as a first course; all it needs is a sprinkle of fresh shaved Parmesan cheese. It also makes a great main course accompaniment for lamb, game, poultry or beef. The only down side to this dish is you won’t be able to eat it without a nice glass of red nearby; I find a relatively mellow merlot works nice with it.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 large eggplant cut into large batons
  • 1 medium onion cut into large wedges 1/8ths
  • 1 talk celery
  • 1 green pepper cut into same size as onion
  • 2 tins whole peeled tomatoes pierce tomatoes and allow to drain of liquid
  • 1 ¾ floz red wine vinegar
  • 2 tablespoons brown sugar
  • 1/2 cup kalamata olives
  • 2 tablespoons capers
  • olive oil extra virgin
  • sea salt flakes
  • pepper grinded

Instructions

    Cup of Yum
  1. Brown the eggplant in a deep fryer or well oiled pan & drain well.
  2. Soften onion and celery in some olive oil in a large pot (5-10 mins).
  3. Add tomato paste, capsicum (green pepper) and continue to saute 2-3 minutes.
  4. Add vinegar, sugar, capers, olives and tomatoes.
  5. Season & simmer for 10-15 minutes or until almost dry.
  6. Add eggplant back in for 5 minutes & let cool (may require some liquid to be ladled off, should be a stew like consistency).

Notes