Caponata is a Sicilian version of French ratatouille. In all cooking that originates from the Mediterranean region, there’s no shortage of dishes featuring eggplant. Eggplant absorbs flavor like a sponge, and it works perfectly in this pungent mélange of red pepper, onion, garlic, tomato, green olives and balsamic vinegar. Caponata pairs wonderfully with chicken or fish, and because it tastes even better the next day, it’s a great make-ahead topping for bruschetta or any toasted bread of choice.
Italian Caponata
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 6
Calories 184 kcal
Ingredients
- 5 Tbsp. olive oil
- 1 large Italian eggplant (about 1 lb.) chopped
- 1 medium zucchini chopped
- 1 medium red pepper chopped
- 1 medium yellow onion chopped
- 2 stalks celery chopped
- 4 cloves garlic chopped
- 1 can (14.5 oz.) diced tomatoes with Italian seasoning
- 3 Tbsp. balsamic vinegar
- 2 oz. green olives pitted
- Salt to taste
- Pepper to taste
- Basil leaves for garnish
Instructions
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In large skillet over medium-high heat, heat oil and sauté garlic for about 2 minutes until fragrant.
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Add eggplant, zucchini, pepper, onion and celery and sauté for five minutes.
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Add tomatoes, reduce heat to medium and cook for 15 minutes.
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Stir in balsamic vinegar and olives, season to taste and garnish with basil leaves. (Note: Can be served warm, room temperature or cold.)
Recipe Notes
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Nutrition Facts
Italian Caponata
Amount Per Serving
Calories 184
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 264mg11%
Potassium 513mg15%
Carbohydrates 14g5%
Fiber 5g20%
Sugar 8g9%
Protein 2g4%
Vitamin A 882IU18%
Vitamin C 42mg51%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.