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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 175.9
  • Total Fat: 8.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,938.6 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 1.6 g

View full nutritional breakdown of Caponata calories by ingredient
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Number of Servings: 6


    1/4 cup olive oil
    1 celery stalk, chopped
    1 medium eggplant, cut into 1/2-inch pieces
    1 red bell pepper, cut into 1/2-inch pieces
    1 medium onion, chopped
    1(14 1/2-ounce) can diced tomatoes
    3 tablespoons raisins
    1/2 teaspoon dried oregano leaves
    Freshly ground black pepper
    1/4 cup red wine vinegar
    2 teaspoons sugar
    1 tablespoon drained capers


Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user REDMAN822.

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