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6 servings



MacGourmet downloadCaponata. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com



  • 5 tablespoons olive oil
  • 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
  • 2 large red peppers, roasted, peeled, and chopped
  • 1 medium onion, cubed
  • 1 medium shallot, chopped
  • 4 large garlic cloves, chopped
  • 1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
  • 3 tablespoons red wine vinegar
  • 2 tablespoons drained capers
  • cup chopped fresh basil
  • Toasted pine nuts


Heat oil in heavy large pot over medium heat. Add eggplant, roasted peppers, onion, shallot, and garlic cloves. Sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers.

Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)


I used 1/2 jar of Newman's Own Organic Marinara in place of the diced tomatoes and their juice.

I served this over hot rice spaghetti topped with toasted pine nuts.


eggplant red peppers roasted garlic onion capers red wine vinegar basil pine nuts