Caponata is an Italian dish made out of different vegetables like eggplants and celery cooked in vinegar and tomatoes.
- 2 medium sized aubergines, cut into large chunks
- 2 zucchini / courgettes, sliced
- 1 large yellow capsicum, sliced
- 2 tbsp capers, drained
- 1 dozen olives, pitted
- 1/4 cup red wine vinegar
- 1 400g can chopped tomato
- 1 teaspoon dried oregano
- handful of basil leaves chopped
- 2 stalks celery
- 1 red onion, finely chopped
- 4 cloves garlic, minced
- olive oil
- sea salt
- freshly ground black pepper
- chopped parsley, to garnish
- Lightly season eggplants with salt, set aside.
- In a large pan heat olive oil then pan fry aubergines until they are turn golden on each side. Remove the aubergines from the pan then set aside.
- Add additional olive oil to the pan then sauté garlic, onion and celery.
- Add the oregano, basil, red wine vinegar, capers, olives and chopped tomato bring to a boil then add fried aubergines, capsicum, and zucchini and simmer for 15 minutes in low heat. You might need to add a bit of water if it dries out while simmering.
- Season with salt and freshly ground black pepper then garnish with chopped parsley.
I adore caponata and it is definitely a great main dish – but I only make during summer when eggplant are in season here in HB otherwise it is just way too expensive. This recipe looks great – will put it way until summer.
I like caponata and your version sounds great. It is a wonderful way to use summer vegetables from the garden.
Your version sounds and looks amazing.
finger licking good, i think i made mine with chayote too….
Hi Raymund. I love the rustic presentation of your dish and for me, the eggplant just sings of being the star, in your Caponata dish. Pass the crusty bread please 🙂
This looks really hearty for a vegetable dish!
looks delicious! never made a caponata before, definitely something i need to try.
I am an eggplant lover… Caponata is one of my fave eggplant dishes. It is so hearty and delicious.