For an enhanced flavor profile, consider using aged balsamic vinegar instead of white vinegar. Toasting the pine nuts lightly before adding them to the dish can elevate their nutty aroma and taste. Caponata tastes even better the next day, as the flavors have more time to meld together. Store leftovers in the refrigerator and reheat gently before serving. Serve with grilled fish or toasted bread.
Easy Caponata
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PREP TIME20 mins
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COOK TIME36 mins
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TOTAL TIME56 mins
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SERVING6 People
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VIEWS21
Embark on a culinary journey to Sicily with this vibrant Caponata. A symphony of eggplant, zucchini, and bell peppers, harmonized with sweet and tangy notes, this dish promises an unforgettable explosion of flavors and textures.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Fiber7 g
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Protein4 g
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Saturated Fat3 g
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Sodium424 mg
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Sugar14 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Celery: Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened (about 1 minute). Drain in a colander and immediately immerse in ice water for several minutes to halt the cooking process. Drain well.
02
StepSauté Aromatics and Vegetables: Heat olive oil in a large non-stick skillet over medium heat. Add onion and celery and cook until soft and translucent (about 5 minutes). Add eggplant, red bell peppers, and zucchini and cook until slightly softened (about 5 minutes).
03
StepSimmer in Tangy-Sweet Sauce: Stir in tomato puree, white vinegar, and sugar. Cook until the vegetables are tender, allowing the flavors to meld (about 15 minutes).
04
StepInfuse with Mediterranean Flavors: Add black olives, raisins, pine nuts, and capers. Season generously with salt and pepper. Cook until flavors are well combined, creating a harmonious blend (about 5 minutes).
05
StepFinish and Serve: Remove the skillet from heat and stir in fresh, chopped basil. Allow the Caponata to cool to room temperature before serving. Enjoy as a delightful side dish or appetizer.
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RECIPE REVIEWS
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Ellis Koss
Jun 24, 2025This Caponata recipe is fantastic! The balance of sweet and sour is perfect. I served it as an appetizer with crusty bread, and it was a hit!
Beatrice West
May 30, 2025I made this Caponata for a summer barbecue, and it was gone in minutes. Everyone loved it!
Lura Runolfsdottir
May 22, 2025I added a pinch of red pepper flakes for a little kick, and it turned out great. Thanks for sharing this amazing recipe!
Dayne Thompson
May 19, 2025I've made Caponata before, but this recipe is by far the easiest and most flavorful. The instructions are clear, and the results are delicious.
Jaida Fritsch
May 13, 2025The ice bath for the celery is a game-changer! It keeps the celery crisp and adds a nice texture to the Caponata.
Hollis Altenwerth
May 4, 2025Excellent recipe! I substituted the raisins with dried cranberries, and it added a lovely tartness. Highly recommend!