Julie Ann Keene


This cans wonderfully, so I often double the recipe so I can give jars to friends. It's extremely versatile making everything from a fantastic pasta sauce to a great dip. It's not pretty, but it sure is delicious! If fairy eggplants are available I use those because they aren't quite as bitter as standard eggplants.


☆☆☆☆☆ 0 votes

Roughly 2 quarts
25 Min
1 Hr 20 Min
Stove Top


  • 2 medium
    eggplants, chopped, or the equivalent in fairy eggplants (my favorite)
  • 3 c
    cherry or grape tomatoes
  • 2 c
    diced onions
  • 2 c
    diced celery
  • 5 Tbsp
    apple cider vinegar
  • 2 Tbsp
    brown sugar
  • 1 can(s)
    green olives, pitted
  • 1 can(s)
    black olives, pitted
  • 1 bottle
    capers (small)
  • 1/2 c
    olive oil
  • ·
    salt and pepper

How to Make Caponata


  1. Fry onions and celery in oil until browned; salt and pepper to taste. Remove from oil.
  2. Fry diced eggplant in the oil used previously. Salt to taste. Brown, drain and set aside.
  3. Simmer tomatoes with vinegar and Brown sugar.
  4. Add chopped olives and capers. Add cooked onions and celery to mixture.
  5. Cook on low heat to avoid burning for 40 minutes or until mixture is thickened.
  6. Serve hot or cold.

Printable Recipe Card

About Caponata

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy
Hashtag: #versatile

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