Real Recipes From Real Home Cooks ®


Recipe by
Francine Lizotte
Surrey South, BC

Healthy and packed with deliciousness, this is a great Italian recipe to make often.

yield 6 servings
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For caponata

  • 1 lg
    eggplant (about 1 1/2 lbs.), cut into 3/4-inch cubes
  • 6 Tbsp
    olive oil, divided
  • ground himalayan sea salt, to taste and divided
  • 2 c
    white onions, chopped
  • 1 c
    celery, washed and thinly sliced
  • 1 c
    red peppers, chopped
  • 1 c
    yellow peppers, chopped
  • freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
  • 2 lg
    cloves garlic, pressed
  • 1 Tbsp
    tomato paste
  • 2 c
    roma tomatoes (about 5), blanched, seeded and diced
  • 1/2 c
    stuffed queen green olives, sliced
  • 1/4 c
    dry red wine
  • 2 Tbsp
    balsamic vinegar
  • 2 Tbsp
    capers, rinsed and drained
  • 1/2 tsp
    red pepper flakes, or to taste
  • 1/2 Tbsp
    raw sugar
  • 1 lg
    bay leaf
  • 1 Tbsp
    parsley, chopped
  • 1 Tbsp
    oregano leaves, chopped
  • 1 Tbsp
    basil leaves, chopped plus more for garnish

How To Make caponata

  • 1
    Preheat oven to 425º and line a large baking sheet with parchment paper.
  • 2
    In a bowl, add eggplant cubes and drizzle on oil; toss to coat. Generously season with ground sea salt.
  • 3
    Spread the cubes on the prepared baking sheet and roast for 30 minutes, flipping them and rotating the pan halfway through cooking. Remove from the heat to cool off.
  • 4
    In a Dutch oven over medium heat, add 2 tbsp. oil and when hot, add onion and celery; season with salt. Cook for 8 minutes or until softened.
  • 5
    Add peppers and season with freshly ground black pepper; stir and cook until tender, about 5 minutes. Add garlic and sauté for 30 seconds.
  • 6
    Add tomato paste and stir to coat before adding tomatoes, olives, wine, balsamic vinegar, capers, red pepper flakes, raw sugar, and bay leaf. Stir to combine, bring to a simmer, reduce heat to medium-low and cook gently for 10 to 12 minutes.
  • 7
    Stir in roasted eggplant cubes and cook for an additional 5 minutes.
  • 8
    Remove and discard bay leaf. Add parsley, oregano, and basil; taste and adjust seasoning if needed. Transfer to a serving bowl, garnish with basil leaves and serve immediately.
  • 9
    To make this delicious and healthy Italian recipe on YouTube, click on this link >>>