• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings


  • Recipe Submitted by on

Category: Vegetables, Italian

 Ingredients List

  • Olive Oil
  • 2 md Eggplants (About 1 1/2 Lbs.
  • -Each)
  • -- cut into bite size pieces
  • 4 md Celery Stalk; sliced
  • 2 md Onions; sliced
  • 1 6 Oz. Can Small Ripe
  • -Olives,; drained
  • 3 Tbls Sugar
  • 1 Tbl Salt
  • 3 Tbls Red Wine Vinegar
  • 3/4 ts Dried Oregano Leaves
  • 1/4 ts Dried Basil
  • 1/4 ts Pepper
  • 4 md Tomatoes
  • -- cut into bite size pieces
  • Parsley For Garnish


In 8 qt. dutch oven, over medium hat, in 1/4 cup hot olive oil, cook
eggplants, and 1/2 cup water until eggplants are tender, about 15 minutes,
stirring often; remove to a large bowl, and set aside. In same dutch oven
over medium heat, in 2 tbls. more olive oil cook celery and onions until
tender, about 10 minutes, stirring frequently. Add eggplants, olives,
capers, sugar, salt, vinegar, oregano, basil and pepper; over high heat,
heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer or
until vegetables are tender, stirring often. Spoon mixture into large
bowl. Cover. Refrigerate until well chilled. To serve, spoon caponata onto
platter; garnish with parsley sprigs. Makes 16 first course servings.

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