Caponata
- Total Time
- 1 hour, plus 1 hour's optional refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds eggplant (1 large), roasted
- 2tablespoons olive oil
- 1medium onion, chopped
- 2stalks celery, from the inner, tender stalks (the heart), diced
- 3large garlic cloves, minced
- 2red bell peppers, diced
- Salt to taste
- 1pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
- 3heaped tablespoons capers, rinsed and drained
- 3tablespoons coarsely chopped pitted green olives
- 2tablespoons plus a pinch of sugar
- 3tablespoons red or white wine vinegar or sherry vinegar (more to taste)
- freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
98 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 2 grams protein; 502 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Roast the eggplant, allow to cool and chop coarsely.
- Step 2
Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and ½ teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
- Step 3
Add the tomatoes to the pan with about ½ teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
Private Notes
Comments
I peel the eggplant (leaving small strips of the peel on) and cut it into 1" cubes. Lay them on a large baking sheet and toss with 1 tablespoon olive oil. Roast in a 425 degree oven for 10 minutes. After 10 minutes remove from the oven and turn or stir the pieces. Back I. The oven for about 20 minutes more until the eggplant is tender and some of the pieces are caremelized. Cool slightly before priceeding with the recipe.
I made this but don't roast the eggplant separately. I chop all the veggies and slow roast them all in a pot. Roasting until tender. One day I accidentally left the pan on low for far too long- The bottom was deliciously caramelized. I was going to toss but my wife, the Sicilian, said "scrape it up and mix it together". It was even better. I also add pine nuts once its cooked.
I have a recipe from my Great Grandmother that is just delicious. I cube my eggplant and fry them in Olive oil until golden brown. Then I also sauté onions red, green and orange bell peppers along with celery. Keep your olive oil and veggies together. I boil on the stove one half cup of red wine vinegar one half cup of water and one half cup of sugar. This makes a syrup to add to the mixture. Also 1 cup of tomato’s
I used to use a caponata recipe given to me from a relative. It was good, but I felt it was missing something. I read this and discovered it included red pepper, which my recipe did not. I made this and now it is all I have used this year. It’s the perfect caponata. I won’t be trying any others.
I adore caponata and have fond membories of eating it directly out of the small Progresso tin in the woods as child. For some reason that made it even more delicious :) My only changes to the recipe are (1) dice and roast the eggplant in a 435F oven with a drizzle of EVOO until sof. (I prefer the small Japanese kind -so used about 5=2 lbs) and (2) throw in about 1/2 cup raisins towards the end.
My mother made caponata and added peanuts, I think as an affordable substitute for pine nuts. They add a nice flavor.