Caponata
User Reviews
5
Caponata
Description
The Caponata recipe begins by roasting eggplant pieces until tender and browned, developing a soft texture and concentrated flavor. Concurrently, red onion, bell pepper, and celery are sautéed in olive oil until softened. Adding garlic briefly before combining introduces aromatic depth. Olives, capers, golden raisins, brown sugar, red wine vinegar, crushed red pepper flakes, and crushed tomatoes are mixed in to create a complex blend of sweet, sour, and savory notes.
The combined mixture simmers until thickened to a jam-like consistency, allowing the flavors to meld fully. Toasted pine nuts and fresh chopped herbs like parsley, mint, or basil are stirred in just before serving to provide a textural contrast and fresh herbal brightness. The dish is versatile in serving options and can be enjoyed warm or chilled.
Caponata can be prepared up to three days ahead to improve flavor integration. Choosing preferred fresh herbs lets you adjust the final taste. Achieving the ideal thickness requires careful simmering to reduce excess moisture, resulting in its characteristic richness and spreadable quality.
Ingredients
- 1 pound eggplant cut into 3/4 inch pieces
- 6 tablespoons olive oil divided use
- salt to taste
- black 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 crushed tomatoes do not drain, canned
- 1/4 cup golden raisins
- 2 teaspoons brown sugar
- 3 tablespoons red wine vinegar
- 1/4 teaspoon red pepper flakes or more to taste, crushed
- 1/4 cup pine nuts toasted
- 2 tablespoons herbs such as parsley, mint or basil, chopped
- 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
- Prepare the dish up to three days in advance to allow flavors to meld well.
- Use herbs like parsley, mint, or basil based on your preference for a fresh finish.
- Cook the mixture until it reaches a jam-like thickness for the classic texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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