Italian Eggplant Capanota

This past fall my family was gifted a lot of eggplant by friend that’s a local winemaker. He and his wife put in a huge garden next to the winery and planted much more than they could use for family or at the winery. I rummaged around and found a recipe for this Italian Eggplant Capanota. I served it over local rock cod, a gift from my husband on one of his many fishing trips this past year. You can also use it as a sandwich filling, or on top of your favorite toasted crostini.

Italian eggplant caponata slocooking.net #eggplant #italian

Italian Eggplant Capanota

¼ cup olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 medium eggplant, cut into ½-inch cubes
1 red bell pepper, seeded and cut into ½-inch cubes
14 ½ ounce can diced tomatoes in juice
3 tbsp. gold raisins
½ tsp. dried oregano
¼ cup red wine vinegar
4 tsp. sugar
1 tbsp. capers, rinsed and drained
½ tsp. kosher salt
½ tsp. ground black pepper

  • Heat olive oil over medium-high heat
  • Add onion, cook until soft
  • Add celery and eggplant, cook until soft
  • Add bell pepper and cook about 5 minutes
  • Mix in tomato, raisins, oregano
  • Simmer over medium-low heat, stir frequently
  • Cook about 20 minutes until thick
  • Stir in vinegar, sugar, capers, salt and pepper
  • Serve warm as a sauce
Italian Eggplant Capanota
 
Author:
Ingredients
  • ¼ cup olive oil
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 medium eggplant, cut into ½-inch cubes
  • 1 red bell pepper, seeded and cut into ½-inch cubes
  • 14 ½ ounce can diced tomatoes in juice
  • 3 tbsp. gold raisins
  • ½ tsp. dried oregano
  • ¼ cup red wine vinegar
  • 4 tsp. sugar
  • 1 tbsp. capers, rinsed and drained
  • ½ tsp. kosher salt
  • ½ tsp. ground black pepper
Instructions
  1. Heat olive oil over medium-high heat
  2. Add onion, cook until soft
  3. Add celery and eggplant, cook until soft
  4. Add bell pepper and cook about 5 minutes
  5. Mix in tomato, raisins, oregano
  6. Simmer over medium-low heat, stir frequently
  7. Cook about 20 minutes until thick
  8. Stir in vinegar, sugar, capers, salt and pepper
  9. Serve warm as a sauce
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