Caponata, Grandma W

Caponata, Grandma W Recipe

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Megan Stewart


Makes about 2 2/3 cups of a great relish, or an easy appetizer with some crusty bread!


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makes about 2 2/3 cups, or 12-15 appetizers
Stove Top


  • 1 small
    eggplant, cubed adn peeled
  • 1/2 c
    onion, chopped
  • 2 Tbsp
    olive oil
  • 2 large
    tomatoes, chopped
  • 1/2 c
    chopped green bell pepper
  • 1/2 c
    chopped celery
  • 3 Tbsp
    red wine vinegar
  • 3 Tbsp
    tomato paste
  • 2 tsp
  • 1/2 tsp
  • dash(es)
  • 1/2 c
    sliced olives
  • 1 Tbsp
  • 1 Tbsp

How to Make Caponata, Grandma W


  1. In hot skillet cook eggplant and onions in hot oil 5-6 min. Stir in peppers, celery, tomatoes, wine vinegar, tomato paste, sugar, salt and pepper. Cook uncovered, over low heat 5-10 min. Add water if needed. Should be consistency of relish. When done, add olives, parsley and basil. capers can also be added if desired. Cover and chill. Can also be used as an appetizer when put into a bowl and surrounded with crusty bread.

Printable Recipe Card

About Caponata, Grandma W

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian

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