Caponata Lasagna Caponata Lasagna

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 6 servings



In large skillet set over high heat, cook egg­plant in drizzle of oil until browned, about 5 minutes. Add onions, garlic and parsley; cook for 2 minutes. Stir in olives, vinegar and capers. Add tomatoes; simmer for 15 minutes. Season with salt and pepper to taste.

Meanwhile, in large pot of boiling salted water, cook lasagna noodles according to package directions. Drain and toss lightly with a bit of oil.

Lay three noodles in bottom of baking dish; top with half of the eggplant mixture (capo­ nata). Repeat layers. Garnish with Parmesan shavings. To serve, cut into 6 pieces.

Note: Caponata is a Sicilian specialty, typi­cally made with eggplants, tomatoes, olives, capers, olive oil and vinegar. As with most traditional recipes, ingredients will vary. Caponata is often served as a side dish, or chilled to serve with bread as an appetizer.

Test Kitchen Tip: We chose Mutti Finely Chopped Tomatoes (Polpa) because they’re extremely fresh, as they are typically processed and canned within 24 hours of being picked. Once open, you can refrigerate the tomatoes for up to 3 days.

Nutritional facts PER SERVING: about

  • Fibre 2 g
  • Sodium 400 mg
  • Protein 5 g
  • Calories 185
  • Total fat 7 g
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 25 g
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Lunch & Dinner

Caponata Lasagna