Total Time
2hrs 30mins
Prep 1 hr
Cook 1 hr 30 mins

Posted in response to a request. I have not tried this recipe but it sounds really good!

Ingredients Nutrition


  1. Heat 5 Tbs olive oil in stockpot.
  2. Add eggplant that has been cut into 1" cubes.
  3. Stir fry 10-12 minutes until golden and touched with brown.
  4. Add remaining oil, onions, garlic, and celery and stir fry 10 minutes longer until golden.
  5. Mix in all remaining ingredients, cover, reduce heat to moderately low and simmer 1 hour, stirring about every 10 minutes.
  6. Uncover and cook until very thick, about the consistency of chutney.
  7. Prepare 3 pint sized jars.
  8. Ladle caponata into jars leaving 1 inch headspace.
  9. Wipe rims with a damp cloth.
  10. Seal with lids.
  11. Pressure cooker can pints at 10 pounds pressure for 30 minutes.


Most Helpful

This is without question a wonderful dish. The same taste as one I often have at an Italian Resteraunt in Oakbrook, IL.

Dawn Fisher August 17, 2003

This turned out well. It is very good. I had to guess at the amount of eggplant since I have the small slender kind and most recipes are for the larger type. I will certainly make this every year.

Wanda-R June 26, 2003

We shop at a quaint Italian store and bakery but we don't go often since it's such a long drive. I buy canned caponata there but now that I have this recipe, I make it myself and we can have it more often. This recipe is spot on! Thanks so much!

dana01 May 27, 2010

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