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Eggplant Caponata
Category
Side Dish
Prep Time
15 minutes
Cook Time
30 minutes
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
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
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
8 comments
Not sure why I can’t give this a 5 star rating but please do, if possible!?
Recently joined Giadzy and this is my first recipe although I have made many Giada recipies previously. We had eggplant that needed a home and I was confident this would be a winner. It was outstanding and now a keeper recipe!!
Ciao Chef Jim! We apologize for any confusion, but we do see your 5-star rating and thank you for it! Welcome to the community!
Medium eggplant is about how many ozs, or lbs, please. Thank you.
Ciao karen! A medium eggplant typically weighs around 1 to 1.25 pounds (16 to 20 ounces).
I made this and it turned out really amazing! And as always Giada is 💯 correct when she says to make sure you add the raisins! Oh my goodness so delicious! I added ground beef because that’s what I had, but anything will work with this dish or just by itself will work fine too. This one is a keeper for sure and I will be making it again in the very near future! Awesome recipe!
I have been using this recipe for years. I have not used any others and this is perfect!
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!
I made this for dinner last night and served it with pastured boneless skinless chicken breasts. This was ABSOLUTELY AMAZING!