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A bowl of Caponata next to a glass of red wine and a spoon all on a metal tray
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5 from 1 vote

Caponata

Caponata, a wonderful dish from southern Italy made with a lovely assortment of fresh vegetables, including eggplant. 
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Salad or Appetizer
Servings: 8 servings
Author: Joanie Zisk

Ingredients

  • 2 inch small or 1 large eggplant, peeled and cut into 1- cubes (about 6 cups total)
  • 3 tablespoons olive oil (plus 1 tablespoon for the pan)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium onion, chopped
  • 3 inch ribs celery, cut into 1/2- dice
  • 3 cloves garlic, minced
  • 1/3 cup kalamata olives, pitted and coarsely chopped
  • 1/3 cup capers, drained
  • 1 1/2 tablespoons granulated sugar
  • 1/3 cup white wine vinegar
  • 15 ounce can whole tomatoes with juice, roughly chopped

Instructions

  • Preheat the oven to 425 degrees F.
  • Place eggplant on a rimmed baking sheet; drizzle with olive oil. Sprinkle with salt and pepper. Mix together and spread eggplant out in an even layer.
  • Place the tray in the oven and bake for 20 minutes. Remove from the oven and set aside.
  • Heat 1 tablespoon olive oil in a heavy skillet over moderately high heat.
  • Add the chopped onion to the pan and cook, stirring occasionally until translucent, about 6 to 8 minutes.
  • Add the celery and garlic and cook, stirring for another 6 minutes.
  • Add the olives, capers and sugar and cook, stirring, 2 minutes.
  • Stir in the vinegar and tomatoes and bring to a boil, stirring often.
  • Reduce heat and simmer, stirring occasionally for 15 minutes.
  • Stir in the roasted eggplant and cook for 5 minutes more.
  • Remove pan from the heat and let cool. Transfer the caponata to a serving bowl. Serve immediately or refrigerate to use the next day.