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caponata

BeautyPirate avatar
Recipe by
Julie Ann Keene
@BeautyPirate
Oak Cliff, TX

This cans wonderfully, so I often double the recipe so I can give jars to friends. It's extremely versatile making everything from a fantastic pasta sauce to a great dip. It's not pretty, but it sure is delicious! If fairy eggplants are available I use those because they aren't quite as bitter as standard eggplants.

yield serving(s)
prep time 25 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For caponata

  • 2 md
    eggplants, chopped, or the equivalent in fairy eggplants (my favorite)
  • 3 c
    cherry or grape tomatoes
  • 2 c
    diced onions
  • 2 c
    diced celery
  • 5 Tbsp
    apple cider vinegar
  • 2 Tbsp
    brown sugar
  • 1 can
    green olives, pitted
  • 1 can
    black olives, pitted
  • 1 bottle
    capers (small)
  • 1/2 c
    olive oil
  • salt and pepper

How To Make caponata

  • 1
    Fry onions and celery in oil until browned; salt and pepper to taste. Remove from oil.
  • 2
    Fry diced eggplant in the oil used previously. Salt to taste. Brown, drain and set aside.
  • 3
    Simmer tomatoes with vinegar and Brown sugar.
  • 4
    Add chopped olives and capers. Add cooked onions and celery to mixture.
  • 5
    Cook on low heat to avoid burning for 40 minutes or until mixture is thickened.
  • 6
    Serve hot or cold.
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