Eggplant Caponata Eggplant Caponata

Author: Canadian Living

Caponata makes an excellent side dish for grilled chicken or fish, a tasty hors d'oeuvre on toasted or grilled bread, or a wonderful main dish tossed with pasta. For best results, choose a firm eggplant that feels heavier than it looks.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: September 2011



Peel eggplant and chop into scant 1-inch (2.5 cm) cubes; place in colander. Toss with half of the salt and let stand for 30 minutes. Press forcefully to release any liquid;
pat dry.

Meanwhile, in large shallow Dutch oven, heat oil over medium heat; cook onion and celery, stirring occasionally, until light golden, about 12 minutes.

Add eggplant; cook, stirring occasionally, until eggplant is light golden, 6 to 8 minutes.

Stir in tomatoes, water, vinegar, capers, tomato paste, oregano, sugar, hot pepper flakes and remaining salt. Reduce heat to low; cook, stirring occasionally, until eggplant is very tender, about 15 minutes. Discard oregano sprigs. Serve warm or at room temperature.

Nutritional facts Per each of 6 servings: about

  • Sodium 585 mg
  • Protein 3 g
  • Calories 193.0
  • Total fat 11 g
  • Potassium 615 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 24 g


  • Iron 10.0
  • Folate 19.0
  • Calcium 4.0
  • Vitamin A 12.0
  • Vitamin C 32.0
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Eggplant Caponata