Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Recipe Summary

prep:
30 mins
cook:
34 mins
additional:
30 mins
total:
1 hr 34 mins
Servings:
16
Yield:
4 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.

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  • 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.

Nutrition Facts

54 calories; protein 0.9g; carbohydrates 4.9g; fat 3.9g; sodium 297mg. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2016
So good coming from a Sicilian Read More
(17)
64 Ratings
  • 5 star values: 58
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/20/2016
So good coming from a Sicilian Read More
(17)
Rating: 5 stars
05/28/2018
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. Read More
(11)
Rating: 5 stars
02/21/2017
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 hot or cold. I will be making it again and taking some to my brothers and sisters. Only change I made was to cook everything together in one skillet. Read More
(9)
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Rating: 4 stars
09/16/2018
This is good but I made a few changes which based on a friend’s Italian mother’s recipe (which I lost) May make it better. I did not peel or salt the eggplant- not necessary in my opinion. Used fresh, not canned tomatoes because it was what I had on hand. I wasn’t sure about the celery, and I thought last time I made caponata I used red pepper, so I did 1/2 c of celery and 1/2 cup red pepper. I used less oil than called for, seemed like a lot. I used 2 tbsp and added an extra tbsp of tomato paste. I added fresh basil (chopped), and assumed the author meant for dried oregano, not fresh. Lastly I used less vinegar than called for, and even at that I felt it overpowered. As a result I needed to add about an extra 1/2 tsp sugar and a bit more salt. With those changes, I thought this was quite good both warm, and even better next day. Read More
(4)
Rating: 4 stars
12/20/2017
Double the olive oil to get consistency I m used to. Delicious! Read More
(3)
Rating: 5 stars
04/16/2019
Turned out great! I didn’t even need to add any sugar, vinegar or seasonings at the end as it was very flavourful. I served it with Italian sausage and toasted baguette for supper and strawberry salad afterward. Read More
(3)
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Rating: 5 stars
05/13/2018
Just like Grandma used to make. I made it exactly as told and was AMAZING. Read More
(2)
Rating: 5 stars
03/17/2018
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! Read More
(2)
Rating: 5 stars
02/06/2018
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 over 2 oz of whole grain pasta for a yummy meatless Monday at 315 calories /10 grams of protein/ 10 grams of fiber. I am sure it s better with 1/4 cup of oil but I am trying to stay under 1200 calories a day. Delicious! Read More
(2)
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