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Recipes

Caponata

By Bon Appétit Test KitchenPhotography by Yossy Arefi

4.3

(12)

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This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.

Recipe information

  • Total Time

    50 minutes

  • Yield

    Servings

Ingredients

1

small eggplant, cut into 1-inch pieces

4

tablespoons olive oil, divided

Kosher salt, freshly ground pepper

1

large onion, chopped

1

celery stalk, chopped

¼

cup chopped green olives

2

teaspoons capers

1

large tomato, chopped

2

tablespoons red wine vinegar

½

teaspoon sugar

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°. Toss eggplant with 2 Tbsp. oil on a baking sheet; season with salt and pepper. Roast, turning occasionally, until golden brown and tender, 25–30 minutes.

    Step 2

    Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high , add onion, celery, olives, and capers, and cook, stirring occasionally, until tender, 12–15 minutes; season with salt and pepper. Stir in vinegar, sugar, and ½ cup water. Bring to a boil, reduce heat, and simmer until liquid is reduced by half, about 4 minutes. Add roasted eggplant and stir to coat.

Nutrition Per Serving

1 serving contains: Calories (kcal) 130 Fat (g) 10 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 9 Dietary Fiber (g) 4 Total Sugars (g) 4 Protein (g) 1 Sodium (mg) 220
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