Caponata Stew

Malinda Coletta


Delish! This is a 'stew' make with traditional caponata ingredients, it is a very tasty stick to your ribs stew!


★★★★★ 1 vote



  • 1 medium
  • 2 tsp
    olive oil
  • 1 medium
  • 3 clove
  • 8 oz
    mushroom pieces
  • 1 can(s)
    tomatoes, canned and cut up
  • 1/2 c
    red wine
  • 2 Tbsp
  • 1 tsp
    oregano, dried

How to Make Caponata Stew


  1. Place eggplant in colander, and sprinkle generously with salt. Let stand 10 minutes. Rinse under cold water, and pat dry with paper towels.
  2. Heat oil in large pot or Dutch oven over medium heat. Add onion,and garlic, and sauté 10 minutes, or until onion is softened and translucent. Add eggplant and mushrooms, and sauté 10 minutes more, or until vegetables are tender.
  3. Stir in tomatoes, 1 cup water, wine, capers and oregano. Bring to a boil, cover, reduce heat to low, and simmer 50 to 60 minutes, or until vegetables are tender. Season with salt and pepper.

Printable Recipe Card

About Caponata Stew

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian

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