Caponata

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Total Time
30mins
Prep
15 mins
Cook
15 mins

Here we go...another Rachel Ray recipe. I guess by now...I have to admit...I like her 30 minute recipes! This is a recipe I served for a party and it was a real hit!! I put it in a hollowed out sour dough bread bowl, served with bread cubes and bruschetta (toasted bread) Don't let the quantity of ingredients scare you...it's worth the trouble!

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Ingredients

Nutrition

Directions

  1. In a deep skillet or pot, working over med heat, simmer garlic and crushed pepper in oil just a couple of minutes.
  2. Add peppers, onion, eggplant, celery, olives, raisins, capers and kosher salt. Cover pan and cook the veggies down, stirring occasionally, until eggplant begins to breakdown, about 10 to 12 minutes.
  3. Add tomatoes and parsley. Heat through and cook until all veggies are tender. Turn off heat. Dump caponata in bread bowl. Top with toasted nuts.
Most Helpful

5 5

This is so good and really pretty easy. My only complaint is that it's a little hard to scoop up on bread cubes, but worth it. I'm sure it's easier to eat with bruschetta, if you're willing to toast the bread.

5 5

We absolutely love caponatas and this one was no exception! We particularly loved the added raisins and nuts. I did have to tinker a little, though, adding 2 tbs of cider vinegar and some liquid from the caper jar and a sprinkle of sugar just to round up the flavors. Wonderful!