Ingredients1 h 34 m servings 56
- Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
- Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
- Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.
Per Serving: 56 calories; 3.9 5.5 0.9 0 297 Full nutrition
ReviewsRead all reviews 17
I added toasted pignoli nuts, golden raisins and a touch of heat from a little crushed red pepper. It truly is alive with tasty good flavors.
My grandmother and mother made this when I was a child. I have been trying to duplicate it for years. This is exactly how it tasted, better than I could remember how to make it. It is great h...
This the way I always make my Caponata! It's like you're inside my head- because I didn't write it down. It is very delicious! Bravo!
I cut the olive oil back to 1 tablespoon and I did the math. The entire recipe comes to 536 calories (when you use 1 tablespoon of oil instead of 1/4 cup). 4 servings of 134 each. I serve it...
Double the olive oil to get consistency I’m used to. Delicious!
Used olives instead of capers and did not take celery + onion out while brown eggplant. Otherwise did everything as in recipe. Turned out absolutely delicious!