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50 mins
Caponata Recipe


Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians

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Caponata is a Sicilian aubergine dish consisting of chopped, fried eggplant and celery seasoned with sweetened vinegar and capers. Caponata is typically used as a side dish for fish dishes and very often on its own as an appetizer. Numerous local variations of the ingredients exist so I hope you'll enjoy my own version of this classic sweet and sour aubergine (eggplant) dish that is rich and sweetened with caramelized onions and sultanas

      Preparation Time: 20 Minutes

      Cooking Time: 30 Minutes

Ingredients for Caponata

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1¼ lb
aubergines (eggplants)
2 tablespoons
olive oil
4 sticks
2 cloves
14oz can
chopped tomatoes
2 tablespoons
tomato purée (tomato paste)
2 tablespoons
8 tablespoons
sultanas (golden raisins)
black olives (pitted)
green olives (pitted)
2 tablespoons
1 tablespoon
red wine vinegar
salt and pepper


How to Cook Caponata

  1. In preparation, dice the aubergines (eggplants) into 1" (2.5cm) cubes, sprinkle them with salt and set aside. Peel and chop the onion, chop the celery, peel and chop the garlic and finely chop the black olives.
  2. Heat the olive oil in a large frying pan (skillet), add the onion, celery and garlic and sauté for 10 minutes. Pour boiling water over the aubergines (eggplants), drain well then add to the pan and cook for 10 minutes, stirring frequently.
  3. Add the tomatoes, tomato puré (tomato paste), sugar, black olives and sultanas (golden raisins) and simmer for 5-10 minutes until most of the liquid has evaporated or caramelized.
  4. Leave until cold then stir in the remaining ingredients - whole green olives (pitted), capers and red wine vinegar. Add salt and freshly ground pepper to taste and serve with warm pitta bread cut into fingers.

To add an extra dimension to this dish, add ½ cup of finely shredded basil and 2 tablespoons of pine nuts to the finished mix.
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Reviews of Caponata

Rating 4 out of 5 - Many cooks will make this recipe again July 01 2014
Loved this recipe. I have tried many other recipes for Caponata and this one is exceptional. Above all it is a very tasty accompaniment to any meal. We tried it both warm and cold and it's excellent either way. I have never had Caponata with sultanas in it before but found this to be a good addition. There isn't any way I would change this recipe. I plan to make this again very soon.
(5 reviews)
Rating 5 out of 5 - Many cooks will make this recipe again February 17 2013
This is the first review I have ever written. After reading the ingredients I could not imagine how it could work for me. In fact, I almost gave up and threw it away after about half-an-hour into the process. But I stuck it out and stayed true to the recipe. So now I want to tell you this recipe is amazing!!!! Love, love it. All my family could not get enough. I'm their hero!
(3 reviews)

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