Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

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  • Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.

  • Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

Nutrition Facts

289 calories; 20.9 g total fat; 0 mg cholesterol; 424 mg sodium. 25.2 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/19/2017
Authentic classic recipe. The first time I had this it was alongside burrata and it is an excellent combination. Toss leftovers with pasta or add them to risotto. Thank you for the recipe. Read More
(1)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/19/2017
Authentic classic recipe. The first time I had this it was alongside burrata and it is an excellent combination. Toss leftovers with pasta or add them to risotto. Thank you for the recipe. Read More
(1)
Rating: 4 stars
08/19/2017
Authentic classic recipe. The first time I had this it was alongside burrata and it is an excellent combination. Toss leftovers with pasta or add them to risotto. Thank you for the recipe. Read More
(1)
Rating: 5 stars
08/21/2017
delicious! especially with sun ripened vegetables Read More
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Rating: 5 stars
08/07/2018
I had never heard of caponata until I plugged eggplant and zucchini into the Allrecipes search and this came up. My goodness it's DELICIOUS. I followed the recipe exactly except I didn't boil the celery ahead of time (wasn't sure what the point was since I was going to saute it again anyway???). Also I couldn't find fresh basil that looked good so I used 1/2 tsp. dried and while I was at it added 1/2 tsp. dried oregano and a few springs of fresh rosemary that I had to use up. The result was a savory sweet delicious vegetable dish that I ate as a main course. I will definitely make this again hopefully with fresh basil so I can try it exactly as written. Read More
Rating: 5 stars
08/19/2019
I made a crockpot rattatouile from The Ktchn yesterday. After it sat overnight, I added some Kalamata olives with some brine and some capers with brine. Ran all of it, with about a tablespoon of yellow raisins, through the food processor again. Fantastic! Serving it on garlic toast. Read More