Caponatina(Caponata) Recipe


8 Tbsp. Extra Virgin Olive Oil 

8 Garlic Cloves

1 cup  Small Onion (chopped finely)

8 Stalks Celery (chopped finely)

2 Large Eggplant (diced small—1/4 inch cubes– with skin on )

1 ½ Tsp. Salt

1 (6oz Can)  Tomato Paste

10  Tbsp. Red Wine Vinegar

4 Tbsp. Sugar

6  Tbsp. Capers

3 tbsp. Pignoli Nuts

¾  Cup Golden Raisins

1 cup pitted Green Olives chopped

10 Basil Leaves (chopped)


Coat the bottom of a frying pan with 4 Tbsp. of  EVOO. Cut the garlic in halves and sautée slowly. Take the garlic out when it is fork tender and put to the side. Add the onion to the pan and sautée. When the onions are almost cooked add the celery.  Sautée until the celery is tender. Add the eggplant & salt and continue to sautee. In the meantime, mash up the garlic and add back to the pan. In a separate bowl put tomato paste, vinegar and sugar… blend well. Add mixture to the eggplant. Then add the olives, capers, raisins, and pignoli nuts. Sautee for about five to ten  minutes until all the ingredients are well blended and cooked.  Add the basil to finish. Serve warm or at room temperature.

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