1/6 Photos of Caponata from Loni Kuhn's S.f. Cooking Class
1 hr 5 mins
This is the potluck/picnic dish people demand I make late summer. You don't need to like eggplant to love this! Amazingly, it is served at room temperature, and keeps for 3 weeks in the refrigerator. I have been carrying this recipe with me since 1977 from the May issue of Bon Appetit, and each time I move, the panic doesn't leave until I locate this recipe again! Rita posted a canning version of this recipe, if you want to enjoy this year-round: Katel's Caponata #462221.
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Units: US | Metric
- 2 medium eggplants, whole (cut into 1-inch cubes)
- 2 large onions (chopped)
- 1/2 cup olive oil
- 1 1/2 cups celery (sliced 1/3-inch thick)
- 2 bell peppers (red or green, cut into 1-inch chunks)
- 2 garlic cloves (chopped)
- 2 1/2 lbs tomatoes (peeled, seeded and diced OR 1 28-oz. can Italian plum tomatoes, undrained, cut up)
- 1/3 cup red wine vinegar
- 2 tablespoons salt (or to taste)
- 2 tablespoons sugar
- 1/4 cup fresh basil (chopped or 2 Tbsp dried basil)
- 3 tablespoons tomato paste
- 1/2 cup fresh Italian parsley (chopped)
- 1 teaspoon fresh ground black pepper
- 3/4 cup stuffed green olive (sliced)
- 4 tablespoons capers (drained (optional)
- 2 carrots (thinly sliced (optional)
- 2 medium zucchini (up to 3, sliced)
- 1/2 cup pine nuts, lightly browned in
- olive oil
- 1Cut unpeeled eggplant into 1-inch cubes.
- 2Heat olive oil in a 5- or 6-quart enameled cast iron casserole or Dutch oven.
- 3Add eggplant and onions and saute for 5 minutes until lightly golden. (This step can be eliminated to save calories, although the recipe will not be as authentic. If you like, just place raw eggplant and onions in casserole and proceed.
- 4Add the remaining ingredients to casserole; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.
- 5Remove lid and simmer for about 10 minutes more or until thick (this will depend on the juiciness of the tomatoes).
- 6Serve at room temperature in a bowl surrounded by sliced French or Italian bread or as a salad on romaine leaves.
- 7Will keep, under refrigeration, for 3 weeks.
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Nutritional Facts for Caponata from Loni Kuhn's S.f. Cooking Class
Serving Size: 1 (323 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 197.7
- Calories from Fat 121
- Total Fat 13.5 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 1309.7 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 6.4 g
- Sugars 10.5 g
- Protein 3.9 g
The following items or measurements are not included:
stuffed green olives