Caponata Salad

Catherine Cappiello Pappas


This is a delicious twist on an Italian classic!


☆☆☆☆☆ 0 votes

5 Min
20 Min
Stove Top


  • ·
    2 eggplants – peeled and cubed
  • ·
    2 stalks celery – chopped
  • ·
    4 cloves garlic – chopped
  • ·
    5 red bell peppers – roasted and sliced (seeds removed)
  • ·
    1 large onion – sliced
  • ·
    2 tablespoons – capers plus 2 tablespoons caper juice
  • ·
    3 tablespoons olives – your choice (pitted)
  • ·
    ¼ cup raisins
  • ·
    ½ jalapeño – chopped with seeds
  • ·
    1 tsp. salt
  • ·
    ½ tsp. black pepper
  • ·
    ¼ tsp. red pepper flakes
  • ·
    ½ tsp. dried oregano
  • ·
    4 tablespoons olive oil
  • ·
    ¼ cup vinegar plus ½ tsp. salt and 1 tablespoon sugar

How to Make Caponata Salad


  1. Heat a large frying pan with 2 tablespoons olive oil. Add the cubed eggplant and sauté until slightly golden. Add the onion, celery, jalapeño and garlic and continue to sauté until softened.

    Add the sliced peppers, raisins, capers, olives and toss.

    Add the seasonings. Combine the vinegar with the salt and sugar and stir. Add this to the pan and toss.

    Turn off the heat; drizzle with a little extra olive oil and let cool a bit before serving.

Printable Recipe Card

About Caponata Salad

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy

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