Caponata(Serves 10 To 15 As Hors D'Oeuvre)
Caponata is a vibrant Sicilian eggplant relish with sweet, sour, and savory flavors, perfect for entertaining and offering a taste of Mediterranean cuisine to guests.
Ingredients
- 1 to 2 lb. eggplant ⓘ
- 1 Tbsp. salt ⓘ
- 3 Tbsp. olive oil ⓘ
- 1 to 2 c. celery, chopped coarsely ⓘ
- 3/4 c. peeled chopped yellow onion ⓘ
- 1/3 c. vinegar ⓘ
- 4 tsp. sugar ⓘ
- 1 1/2 to 3 c. canned tomatoes, mashed ⓘ
- 2 Tbsp. tomato paste ⓘ
- green olives, chopped
- 2 Tbsp. capers
- 4 to 5 anchovies ⓘ
- salt and pepper to taste ⓘ
Instructions
- Cut eggplant into cubes and dust with salt; drain in a colander.
- Saute chopped celery and yellow onion in olive oil for about 15 minutes.
- Saute eggplant for 10 minutes.
- Combine all ingredients in a 2-quart kettle.
- Add canned mashed tomatoes, vinegar, sugar, tomato paste, chopped green olives, capers, and anchovies.
- Simmer for 20 minutes, or until the liquid evaporates.
- Season with salt and pepper, then chill.
- Serve on lettuce with brown crackers.
Tips & Substitutions
For the best texture, use firm eggplants and cut them into uniform cubes. If you prefer a sweeter caponata, increase the sugar slightly. You can substitute green olives with black olives or omit them if desired. If you're short on time, use pre-diced vegetables or frozen eggplant. This dish is a classic in Mediterranean recipes, and it can be enjoyed warm or cold.
Serving Suggestions
Serve caponata on a bed of lettuce with brown crackers for a delightful hors d'oeuvre. It pairs beautifully with crusty bread or as a side dish to grilled meats. For a complete meal, consider serving it alongside Yiayia's Spanakopita(Spinach Pie) or alongside a fresh salad.
Storage & Reheating
Store leftover caponata in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it in a saucepan over low heat, stirring occasionally, until heated through. Alternatively, you can serve it chilled straight from the fridge for a refreshing appetizer.
Nutrition & Diet Analysis (per serving)
Each serving of Caponata(Serves 10 To 15 As Hors D'Oeuvre) contains roughly 322 calories, with 1g protein, 5g carbohydrates, and 34g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make caponata ahead of time?
Absolutely! Caponata actually tastes better the next day as the flavors meld together. Prepare it a day in advance and store it in the refrigerator. Just make sure to let it cool before sealing it in an airtight container.
What can I substitute for anchovies?
If you want to keep the dish vegetarian, you can omit the anchovies altogether or use a tablespoon of soy sauce or miso paste for a savory depth. Another option is to use seaweed flakes, which can give a similar umami flavor.
Can I freeze caponata?
Yes, caponata freezes well! Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).