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Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It’s tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!
Ingredients
- 2 stalks stalk celery, chopped into 1/4-inch pieces
- ½ cup olive oil
- 1 onion, thinly sliced
- 1 medium eggplant, chopped into bite-size pieces
- 2 red bell peppers, thinly sliced
- 2 zucchini, cubed
- 1 ¾ cups tomato puree (passata)
- ½ cup white vinegar
- 1 tablespoon white sugar
- 10 black olives, pitted
- 2 tablespoons raisins
- 2 tablespoons pine nuts
- 1 teaspoon capers
- salt and ground black pepper to taste
- 10 leaves basil, chopped
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Step 2
Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
Step 3
Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 290 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat3g | 15% |
| Sodium424mg | 18% |
| Total Carbohydrate25g | 9% |
| Dietary Fiber7g | 25% |
| Total Sugars14g | |
| Protein4g | |
| Vitamin C71mg | 354% |
| Calcium56mg | 4% |
| Iron3mg | 15% |
| Potassium853mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Authentic, classic recipe. The first time I had this it was alongside burrata and it is an excellent combination. Toss leftovers with pasta or add them to risotto. Thank you for the recipe.
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delicious! especially with sun ripened vegetables
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I had never heard of caponata until I plugged eggplant and zucchini into the Allrecipes search and this came up. My goodness, it’s DELICIOUS. I followed the recipe exactly, except I didn’t boil the celery ahead of time (wasn’t sure what the point was since I was going to saute it again anyway???). Also, I couldn’t find fresh basil that looked good so I used 1/2 tsp. dried, and while I was at it added 1/2 tsp. dried oregano and a few springs of fresh rosemary that I had to use up. The result was a savory, sweet, delicious vegetable dish that I ate as a main course. I will definitely make this again, hopefully with fresh basil so I can try it exactly as written.
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I had never heard of caponata until I plugged eggplant and zucchini into the Allrecipes search and this came up. My goodness, it’s DELICIOUS. I followed the recipe exactly, except I didn’t boil the celery ahead of time (wasn’t sure what the point was since I was going to saute it again anyway???). Also, I couldn’t find fresh basil that looked good so I used 1/2 tsp. dried, and while I was at it added 1/2 tsp. dried oregano and a few springs of fresh rosemary that I had to use up. The result was a savory, sweet, delicious vegetable dish that I ate as a main course. I will definitely make this again, hopefully with fresh basil so I can try it exactly as written.
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I made a crockpot rattatouile from The Ktchn yesterday. After it sat overnight, I added some Kalamata olives with some brine and some capers with brine. Ran all of it, with about a tablespoon of yellow raisins, through the food processor again. Fantastic! Serving it on garlic toast.
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I made a crockpot rattatouile from The Ktchn yesterday. After it sat overnight, I added some Kalamata olives with some brine and some capers with brine. Ran all of it, with about a tablespoon of yellow raisins, through the food processor again. Fantastic! Serving it on garlic toast.
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I used to make caponata during the holidays, but haven’t for the past 20 yrs. I found this recipe, thought I’d give it a try. It came out absolutely delicious – with that balance of sweet, salty, nutty that we all love! Here are the modifications I made:
Soaked raisins in 1/4 C. marsala-
Omitted zucchini completely.
Used 1/2 ea. yellow and red peppers,
salted and rinsed eggplant to rid it of any bitterness. After it was 1/2 way cooked I dumped in the soaked raisins with wine and 1 lg minced garlic clove. Let this cook alone for 10 min. before adding the rest of the cooked vegetables, etc.
Only added 1/2 can of tomato puree and added 2-3 tbls tomato paste.
1-2 tbls apple vinegar, same amount of sugar. Allow this to simmer together 15 min. Added toasted pinolia nuts and lots of fresh basil. Splendid! -
I used to make caponata during the holidays, but haven’t for the past 20 yrs. I found this recipe, thought I’d give it a try. It came out absolutely delicious – with that balance of sweet, salty, nutty that we all love! Here are the modifications I made:
Soaked raisins in 1/4 C. marsala-
Omitted zucchini completely.
Used 1/2 ea. yellow and red peppers,
salted and rinsed eggplant to rid it of any bitterness. After it was 1/2 way cooked I dumped in the soaked raisins with wine and 1 lg minced garlic clove. Let this cook alone for 10 min. before adding the rest of the cooked vegetables, etc.
Only added 1/2 can of tomato puree and added 2-3 tbls tomato paste.
1-2 tbls apple vinegar, same amount of sugar. Allow this to simmer together 15 min. Added toasted pinolia nuts and lots of fresh basil. Splendid!
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