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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 76.1
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.7 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 2.3 g

View full nutritional breakdown of Simple Zucchini Caponata calories by ingredient
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Simple Zucchini Caponata

Submitted by: CHEF_MEG
Simple Zucchini Caponata

Introduction

Caponata is a Mediterranean vegetable stew. Eat it as is, or atop toasted whole-wheat bread or pasta. Caponata is a Mediterranean vegetable stew. Eat it as is, or atop toasted whole-wheat bread or pasta.
Number of Servings: 4

Ingredients

    1 teaspoon olive oil
    4 small zucchini (about 1 1/4 pounds), ends trimmed, diced into 1/4 inch cubes
    1 small eggplant (about 1 pound), ends trimmed, diced into 1/4 inch cubes
    1 cup grape tomatoes, halved
    Pinch black pepper
    2 teaspoons balsamic vinegar



Tips


Directions

Place the oil in a nonstick sauté pan, and warm over medium heat. Add the zucchini and eggplant, and cook for 3 minutes, stirring often. Add the tomatoes and the black pepper, then cook 2 minutes.
Add the vinegar, stir to combine, and remove from heat.
Serve warm.

Serving size is about 1 1/2 cups
**Yields three servings of vegetables per portion!**








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Member Ratings For This Recipe

  • CCAVANAUGH66


    5 of 5 people found this review helpful
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    To take the bitterness out of eggplant, salt the cubes and place in a colander for 30 minutes, and squeeze out the liquid before cooking. Caponata has celery, usually, as in the picture, and Sicilian caponata adds in raisins as well as olives. - 6/14/12

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  • TOBEME


    4 of 4 people found this review helpful
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    This is one of my favorite 'Get back on Track' meals. It is easy, tasty, and it always brings me back into line with my weight when I have eaten well all day and top this off for dinner. I do add an onion cut in chunks and a red pepper cut in slices. Filling too - 8/2/11

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  • ENITRUTH


    2 of 3 people found this review helpful
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    Yum! I crumbled leftover baked tilapia fish fillet as a substitute for the eggplant. Easy to make. Served with whole wheat bread. Definately a keeper. - 7/11/12

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  • PHEBESS


    2 of 2 people found this review helpful
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    I love caponata - I add onion, peppers, and celery - and I skip the oil and begin with just a little water in the bottom of a big pot so things don't stick. I figure I get enough fat from other things I eat. - 6/18/12

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  • LAINGMOM


    2 of 2 people found this review helpful
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    Added onions and garlic and some pinto beans for a touch of protein. Yummy. - 6/4/12

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  • KAYOLMSTEAD1

    Incredible!
    2 of 2 people found this review helpful
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    Super easy. I added some garlic and onion for kicks! - 7/26/11

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  • MYLOKENA

    Incredible!
    1 of 1 people found this review helpful
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    I made this last night, but substituted chicken for the eggplant as I didn't want to stop at the store. I also saw and used many of the suggestions for additions below and my family loved it. I served it with rice. Definately will make this again. - 6/7/12

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  • REFINDINGME


    1 of 1 people found this review helpful
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    I was so inspired with my bare fridge and cupboards, I saw this and said hey I have zucchini left and well I am allergic to egg plant I did have yellow squash. topped it off with red peppers and the last four grape tomatoes I had. Then I got really creative and homemade GF dumplings from scratch. - 6/6/12

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  • CHANGINTIME


    1 of 1 people found this review helpful
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    I love caponata. This recipe is quite different from what i make, but this is much faster, so i'll give it a try. The version i make includes red & green peppers,canned plum tomatoes, celery, onion, parsley. What really makes it traditional caponata are the calamata or gaeta olives & capers. - 6/6/12

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  • I_AM_EEVIE


    1 of 1 people found this review helpful
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    THANK YOU to the member that submitted a photo that actually represents the recipe! Looks good. I'll try it and rate it at a later date. - 6/6/12

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  • NOCALG-MA

    Incredible!
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    Great recipe-easy, fast, not too many ingredients. Added Italian seasoning. - 5/15/13

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  • RUKSANASOOMRA


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    good i substitued eggplant for baby squash delicious with toast.
    - 1/27/13

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  • PATTIE441

    Incredible!
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    So good! - 1/7/13

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  • CALICOGOBYE

    Incredible!
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    Great recipe. What I like most about it is it's simplicity without sacrificing flavor. Yes, other ingredients can be added, but it's great as printed with only 10 minutes of effort! - 9/3/12

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  • MOMTHIA

    Incredible!
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    Made Chef Meg's recipe using just japanese eggplant. Excellent lunch, low calorie and great taste with the balsamic vinegar, and home grown tomatoes! - 7/30/12

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  • 62GRAD


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    fab u lous, added a sprinkle of parmasan cheese - 7/11/12

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  • EVERYDAYCHOICES

    O.K.
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    This is OK. Eggplant is not a favorite of mine but I'm trying new things. I plan to try it again and add onions. - 6/19/12

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  • TIAMET2


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    When I cook eggplant it tastes bitter. Any suggestions for fixing that?

    Thanks! - 6/10/12

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  • IMAVISION


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    YUMMY! - 6/9/12

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  • LALICA1


    0 of 1 people found this review helpful
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    O - 6/7/12

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  • NASFKAB


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    so this often but use garlic onions & green chili as well - 6/7/12

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  • TUBLADY

    Incredible!
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    I love this, I use more eggplant, one of my favorite veggies.
    It's also good as a topping on pitas, or grilled bread as in bruschetta. - 6/6/12

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  • LEANJEAN6


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    very tasty - 6/6/12

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  • LUVS2BIKE101

    Incredible!
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    Aside from this being so delish, this is so quick and easy to make. Thanks, Chef Meg! - 6/6/12

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  • FIRECOM

    Incredible!
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    Incredible is the right choice. I am going to make this for todays evening meal. - 6/6/12

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