Ingredients56 m servings 289
- 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.
- 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.
Per Serving: 289 calories; 20.9 25.2 4.4 0 424 Full nutrition
ReviewsRead all reviews 4
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.
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...
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 boi...