Caponata {New Version}

Caponata is a Sicilian recipe combining a variety of vegetables that is often served as an antipasto dish. It can also be a veggie side dish to serve with roasted or grilled meat or even on a panini. My favorite way to enjoy caponata is with some soft cheese such as Telaggio and crusty Italian bread.

There are so many variations to this dish, and I have made it in various ways myself. This version has become my favorite way to prepare it as it has almost a sweet and sour flavor that I find very appealing. The trick to making a great caponata is to not overcook the vegetables. You do not want them crunchy, but cooking them until they are mushy is not ideal either.

This time when I prepared my caponata the vegetables had more liquid than usual. I love to sop up all those delicious juices with crusty Italian bread, so I kept the liquid. If you do not want so much liquid, feel free to drain some off out of the caponata.

Buon Appetito!
Deborah Mele 

Caponata {New Version}

Caponata {New Version}

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

A Sicilian mixed vegetable dish that is often served at room temperature on an antipasto table.


  • 1/4 Cup Olive Oil
  • 1 Medium Eggplant, Cut Into 1-inch Chunks
  • 1 Medium Zucchini, Cut Into 1-inch chunks
  • 1 Medium Onion, Chopped
  • 1 Medium Red Pepper, Cored & Seeded, And Chopped
  • 1 Yellow or Orange Bell Pepper, Cored & Seeded, And Chopped
  • 2 Stalks Celery, Chopped
  • 3 Garlic Cloves, Minced
  • 1/3 Cup Golden Raisins
  • 1/4 Cup Pitted & Chopped Kalamata Olives
  • 2 Tablespoons Lightly Toasted Pine Nuts
  • 2 Tablespoons Drained Small Capers
  • Salt & Pepper To Taste
  • Pinch Red Chili Flakes
  • 1 Cup Chopped Tomatoes
  • 2 Tablespoons White Wine Vinegar
  • 1/4 Cup Fresh Chopped Mint Leaves
  • 2 Tablespoons Runny Honey


    1. In a large skillet, heat a few tablespoons of olive oil over medium heat and cook the eggplant cubes until soft and golden brown, about 5 minutes.
    2. Remove from pan and set aside.
    3. Add more olive oil as needed, and add the zucchini, onion, peppers, and celery, and cook, stirring occasionally until the vegetables begin to soften and brown, about 5 minutes.
    4. Add the garlic and cook another minute or two.
    5. Return the eggplant to the paean, and add the raisins, olives, pine nuts, capers, salt and pepper, chili flakes, and tomatoes.
    6. Cook for another 7 to 8 minutes until the mixture begins to thicken.
    7. Add the vinegar, mint and honey and stir to mix well.
    8. Let mixture come to room temperature before serving.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 273mgCarbohydrates: 30gFiber: 5gSugar: 18gProtein: 3g

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