READY IN: 11hrs 30mins
Recipe by Leanne

This stuff takes a lot of prep time, but it is fantastic. It is great for a larger crowd. It can also be prepared 4 to 5 days in advance.

Top Review by sugarpea

This tastes fantastic! It deserves 5 stars but I felt I had to give it four since a few instructions were left out or unclear. I've never eaten or made Caponata so I read some of the other recipes for Caponata and faked it. The recipe does not list an oven temperature. I guessed 250° but it needs to be hotter, more like 300° to achieve a thick, brown sauce as one of the other recipes described. The total cook time listed is 10 1/2 hours, but the roasting time is 2 1/2 hours. Again, I guessed that the missing 8 hours was for refrigerating and allowing the flavors to meld. That seemed to work just fine. I reheated it and served it over rice. It's incredible tasting. What a find!

Ingredients Nutrition


  1. Peel eggplant and cut into 1 inch cubes.
  2. Put in a strainer and sprinkle with salt.
  3. Place a heavy bowl on top to drain out the moisture.
  4. Drain for 30 minutes.
  5. Rinse thoroughly and dry on paper towels.
  6. In a large 11x15 roasting pan, combine eggplant, peppers, zucchini, onions, capers, olives, tomatoes, tomato sauce, garlic and oil.
  7. Sprinkle lightly with salt and pepper.
  8. Mix together.
  9. Combine vinegar and sugar in a saucepan and heat until sugar dissolves.
  10. Pour over the vegetables.
  11. Mix together.
  12. Bake in the oven for 2 to 2 1/2 hours turning vegetables every half hour.
  13. Garnish with parsley and serve at room temperature with breads.

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