Oxmoor House Photo by: Oxmoor House


In Italy, caponata is traditionally served as a salad, side dish, or relish. We suggest spooning it onto crostini-little toasts-and serving it as an appetizer.

Oxmoor House JANUARY 2002

  • Yield: 16 servings (serving size: 1/4 cup)


  • 2 teaspoons salt
  • 1 (1-pound) eggplant, cut into 1/2-inch cubes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons red wine vinegar
  • 1 tablespoon capers, drained
  • 2 teaspoons sugar
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil, divided
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 garlic clove, minced


Sprinkle salt over eggplant; stir well. Place eggplant in colander, and let stand 1 hour. Rinse well; drain.

Combine tomato and next 6 ingredients in a medium bowl; stir well, and set aside.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add eggplant, and cook, stirring occasionally, 13 minutes or until tender. Transfer to a plate.

Add 1 1/2 teaspoons oil to pan, and place over medium heat. Add onion and celery; cook, stirring occasionally, 4 minutes or until lightly browned. Add garlic; cook 1 minute. Add cooked eggplant and tomato mixture to pan; stir well. Cook 3 minutes or until thoroughly heated. Serve at room temperature.

Nutritional Information

Amount per serving
  • Calories: 26
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 4.3g
  • Cholesterol: 0mg
  • Iron: 0.2mg
  • Sodium: 309mg
  • Calories from fat: 30%
  • Fiber: 1.3g
  • Calcium: 9mg

Go to full version of

Caponata recipe