Eggplant Caponata

Name: Eggplant Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1/4 cup olive oil; 1 celery stalk, (chopped); 1 medium eggplant, (cut into 1/2-inch pieces); Salt; 1 red bell pepper, (cut into 1/2-inch pieces); 1 medium onion, (chopped); 1 14 1/2-ounce can diced tomatoes; 3 tablespoons raisins; 1/2 teaspoon dried oregano leaves; Freshly ground black pepper; 1/4 cup red wine vinegar; 2 teaspoons sugar; 1 tablespoon drained capers

You must be signed in to print this content

Eggplant caponata is sometimes referred to as the Italian version of the French Ratatouille, as it follows a similar procedure: eggplant and other vegetables cooked down until tender, delicious and flavorful. The big difference with Caponata is that it's flavored with red wine vinegar, capers, a touch of sugar, and raisins (trust me!) that add a wonderful sweet acidity to the dish.

In Sicily and Sardinia, it's common to toss eggplant caponata with octopus, lobster, or other seafood. I love it on sandwiches, bruschetta, as a cheese board addition, or even as an easy side dish to pork chops or chicken. It's incredibly versatile, and it's just as delicious cold as it is room temperature.

Prep Time

15 minutes

Cook Time

30 minutes

Calories

230

Author:

Giada De Laurentiis

Ingredients

1/4 cup olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 celery stalk, (chopped)
1 medium eggplant, (cut into 1/2-inch pieces)
Salt
1 red bell pepper, (cut into 1/2-inch pieces)
1 medium onion, (chopped)
1 14 1/2-ounce can diced tomatoes

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
3 tablespoons raisins
1/2 teaspoon dried oregano leaves

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.

Instructions

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
Allow to cool for 5 to 10 minutes. Use as a filling for sandwiches, a topping to bruschetta or pizza, or as a side dish for chicken, pork or seafood. Store in the refrigerator covered for up to one week.

Nutrition

per serving: Calories; 230

Amount/Serving % Daily Value

Carbs: 26 grams
Protein: 3 grams
Fat: 14 grams
Saturated Fat: 2 grams
Sodium: 207 milligrams
Fiber: 6 grams
Sugar: 11 grams
Unsaturated Fat: 12 grams

dairy free

gluten free

nut free

vegan

vegetarian

3 reviews & comments

Carla - Nov 13

★★★★★

★★★★★

I have been using this recipe for years. I have not used any others and this is perfect!
karen rien - Jun 09

★★★★★

★★★★★

I posted before I wanted to…..Even my husband who is not a fan of eggplant raved about this dish. This would go amazing with any protein including fish or shrimp. It made enough for leftovers and now I just need to decide which protein I will be serving the leftovers with! This is the first recipe I have tried from Giada and I am looking forward to trying more. Thanks for a great recipe!
karen rien - Jun 09

★★★★★

★★★★★

I made this for dinner last night and served it with pastured boneless skinless chicken breasts. This was ABSOLUTELY AMAZING!

Please sign in or create an account to review or comment on recipes.