Caponata

AuthorVeggie Fest TeamRating

Caponata recipe

CategoryCuisineDiets, , , , Yield1 Serving

This robust Italian salad is equally enjoyable as a sandwich filling, a topping for veggie burgers, or spread on crostini as an appetizer for your next gathering.

Ingredients

 1 large eggplant, unpeeled
 ½ cup cold-pressed olive oil
 2 cups finely chopped Spanish onion
 1 large green bell pepper, cut into 1-inch squares
 1 cup finely chopped celery
 1 16-ounces can tomatoes, drained and chopped
 ¼ cup apple cider vinegar
 ¼ teaspoon black pepper
 ½ teaspoon crumbled dry basil
 ½ teaspoon crumbled dry oregano
 1 ½ teaspoons salt
 A pinch of cayenne pepper
 1 tablespoon mild-flavored honey or agave
 ½ cup pitted black or green olives
 ¼ cup capers with some of the juice

Instructions

1

Cut eggplant into 1-inch cubes (or ½-inch for use as a dip). Sprinkle lightly with salt and set aside for ½ hour. Rinse under running water and pat dry.

2

In a large skillet, sauté eggplant in half of the olive oil over medium-low heat. Remove to a bowl. Add remaining oil to the skillet. Sauté onion in skillet for about 10 minutes, again on medium-low heat. Add green pepper, celery, and tomatoes. Cook for 15 minutes, stirring occasionally.

3

Add vinegar, seasonings, honey, chopped walnuts or pine nuts, and eggplant. Cover and simmer an additional 15 minutes stirring as needed to prevent sticking. Mix in in olives and capers.

4

Spoon into a bowl and cover. Chill well before serving.

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Ingredients

 1 large eggplant, unpeeled
 ½ cup cold-pressed olive oil
 2 cups finely chopped Spanish onion
 1 large green bell pepper, cut into 1-inch squares
 1 cup finely chopped celery
 1 16-ounces can tomatoes, drained and chopped
 ¼ cup apple cider vinegar
 ¼ teaspoon black pepper
 ½ teaspoon crumbled dry basil
 ½ teaspoon crumbled dry oregano
 1 ½ teaspoons salt
 A pinch of cayenne pepper
 1 tablespoon mild-flavored honey or agave
 ½ cup pitted black or green olives
 ¼ cup capers with some of the juice

Directions

1

Cut eggplant into 1-inch cubes (or ½-inch for use as a dip). Sprinkle lightly with salt and set aside for ½ hour. Rinse under running water and pat dry.

2

In a large skillet, sauté eggplant in half of the olive oil over medium-low heat. Remove to a bowl. Add remaining oil to the skillet. Sauté onion in skillet for about 10 minutes, again on medium-low heat. Add green pepper, celery, and tomatoes. Cook for 15 minutes, stirring occasionally.

3

Add vinegar, seasonings, honey, chopped walnuts or pine nuts, and eggplant. Cover and simmer an additional 15 minutes stirring as needed to prevent sticking. Mix in in olives and capers.

4

Spoon into a bowl and cover. Chill well before serving.

Caponata