Eggplant Caponata Recipe Video

Nutrition Facts

Serving Size: about 1 cup
    • Calories: 147
    • Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 0
    • Sodium: 90mg
    • Carbohydrates: 27g
    • Fiber: 5g
    • Protein: 2g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Eggplant Caponata Recipe Video

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe

An easy appetizer recipe, eggplant caponata pairs nicely with hummus or it can be used as a chunky dip on its own.


    • 2 Tbsp olive oil
    • 1 medium yellow onion, cut into 1/2-inch cubes
    • 2 medium red bell peppers, cut into 1/2-inch cubes
    • 1 1/2 lb eggplant or zucchini, unpeeled, cut into 1/2-inch cubes
    • 4 large garlic cloves, crushed
    • 1/4 cup Champagne or red wine vinegar
    • 1/4 cup honey
    • 1/4 cup golden raisins
    • 2 Tbsp capers, drained
    • 1/8 tsp herbes de Provence
    • Black pepper to taste


    • Black pepper to taste In a large skillet, heat olive oil over medium heat until hot.
    • Add onion, bell peppers, eggplant and garlic and sauté until onion is softened.
    • Reduce heat to low and cook for 20 minutes, or until vegetables are tender. Push vegetables to one side of skillet. On the other side of the skillet, add vinegar, honey and raisins and stir liquid and raisins together. Mix vegetables and liquid together and add capers and herbes de Provence. Cook for 10 to 15 minutes more, or until heated through. Season with black pepper.
    • Caponata may be served warm, cold or at room temperature. To make ahead, spread caponata in a single layer on a rimmed baking sheet and cool in refrigerator. Store in an airtight container for up to 1 week.
Yield: 6 servings

This recipe video features Chef John Brandt-Lee, owner of Avalon Restaurant in West Chester, PA and Avalon Pasta Bistro in Downingtown, PA

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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