Italian Caponata

Italian Caponata

Caponata is a Sicilian eggplant dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.


1/3 cup olive oil
1 Eggplant
1 Zucchini (firm)
1 Red Pepper
1/2 Stalk Celery
1 Fist Full Parsley
1 Fist Full Basil Leaves
1 Tablespoon Capers
2 Cloves Garlic Split in Half
1 small jar Calamita or Gaeta Olives, pitted
14 oz can of Crushed Tomatoes


1) Cube eggplant, red pepper, zucchini and celery
2) Heat 1/3 cup olive oil in a large frying pan, low to medium
3) Saute’ garlic until it is gold
4) Add parsley and basil
5) Add olives and capers and stir, 2-3 minutes
6) Add celery and continue to stir
7) Next, add crushed tomato and continue to stir
8) Now add all the cubed vegetables and turn the flame to high
9) Continue to stir occasionally and add salt and pepper to taste
10) When eggplant is finally soft, your dish should be done.


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