Easy Caponata

Name: Easy Caponata
Prep time: 20 min
Cook time: 36 min
Total time: 56 min
Ingredients: 2 stalks stalk celery, chopped into 1/4-inch pieces; 0.5 cup olive oil; 1 onion, thinly sliced; 1 medium eggplant, chopped into bite-size pieces; 2 red bell peppers, thinly sliced; 2 zucchini, cubed; 1.75 cups tomato puree (passata); 0.5 cup white vinegar; 1 tablespoon white sugar; 10 black olives, pitted; 2 tablespoons raisins; 2 tablespoons pine nuts; 1 teaspoon capers; salt and ground black pepper to taste; 10 leaves basil, chopped

4.9

(7)

7 Reviews

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Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!

Submitted by Carmencita

Updated on December 5, 2024

Tested by

Allrecipes Test Kitchen

5

Prep Time:

20 mins

Cook Time:

36 mins

Total Time:

56 mins

Servings:

6

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

2 stalks stalk celery, chopped into 1/4-inch pieces
½ cup olive oil
1 onion, thinly sliced
1 medium eggplant, chopped into bite-size pieces
2 red bell peppers, thinly sliced
2 zucchini, cubed
1 ¾ cups tomato puree (passata)
½ cup white vinegar
1 tablespoon white sugar
10 black olives, pitted
2 tablespoons raisins
2 tablespoons pine nuts
1 teaspoon capers
salt and ground black pepper to taste
10 leaves basil, chopped

Directions

Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

Nutrition Facts (per serving)

290	Calories
21g	Fat
25g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 290
% Daily Value *
Total Fat 21g	27%
Saturated Fat 3g	15%
Sodium 424mg	18%
Total Carbohydrate 25g	9%
Dietary Fiber 7g	25%
Total Sugars 14g
Protein 4g	9%
Vitamin C 71mg	79%
Calcium 56mg	4%
Iron 3mg	15%
Potassium 853mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Easy Caponata

Ingredients

Directions

Nutrition Facts (per serving)

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