Caponata Using Olives Recipe


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main IngredientInterest Group


 Olive oil/Salad oil1⁄2 Cup (8 tbs)
 Diced celery2 Cup (32 tbs)
 Unpeeled eggplant1 Large, cut into 3/4 inch cubes
 Onion1 Large, chopped
 Wine vinegar1⁄3 Cup (5.33 tbs)
 Sugar1 Teaspoon
 Tomatoes2 Large, peeled, seeded, and diced
 Water1 Cup (16 tbs)
 Capers1 Tablespoon, drained
 Sliced pimento stuffed olives1⁄4 Cup (4 tbs) (Spanish Style Olives)
 Canned sliced ripe olives2 1⁄4 Ounce, drained (1 Can)
 Minced parsley2 Tablespoon
 Salt To Taste
 Assorted crackers6
 Crisp lettuce leaves4

Nutrition Facts

Serving size: Complete recipe

Calories 1734 Calories from Fat 1176

% Daily Value*

Total Fat 133 g205%

Saturated Fat 17 g84.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1685.9 mg70.2%

Total Carbohydrates 134 g44.6%

Dietary Fiber 32.6 g130.5%

Sugars 43.6 g

Protein 16 g31.4%

Vitamin A 199.7% Vitamin C 225.7%

Calcium 41.6% Iron 55.6%

*Based on a 2000 Calorie diet


Heat oil in a wide frying pan over medium-high heat.
Add celery and cook, stirring often, until tender.
Remove celery from pan with a slotted spoon and reserve.
Place eggplant in pan, reduce heat to medium, and cook, stirring, until eggplant is lightly browned and tender.
Add onion and continue cooking and stirring until onion is soft but not browned.
Using a slotted spoon, remove eggplant and onion from pan and add to reserved celery.
Place vinegar, sugar, tomatoes, and water in pan; cook over medium heat, stirring, for 5 minutes.
Return celery, eggplant, and onion to pan.
Stir in capers, olives, and parsley and simmer, uncovered, for about 20 minutes longer.
Add salt if needed.
Remove from heat; cool, cover, and refrigerate until needed.
Serve at room temperature.
Spread caponata on crackers or spoon onto crisp lettuce leaves.