Ingredients
Check off ingredients as you go
Serves 4 as a side dish
- 2 medium eggplants (aubergines)
- 1 zucchini (courgette)
- 6-8 tomatoes (depending on size)
- 1 clove garlic (minced)
- 1 large celery stalk
- 10 black olives (pitted and chopped)
- 2 Tbsp capers, rinsed and drained
- 1 Tbsp vinegar (red wine or balsamic)
- Olive oil (for cooking)
- Salt
- Wash the eggplants and zucchini and cut them into rounds, then brown them in a Dutch oven with 2 Tbsp oil (or brush them with oil and roast them in the oven) until tender. Season lightly with salt and set aside.
- In a Dutch oven (the same one, if you like), heat a little oil and cook the garlic and the tomatoes, peeled, seeded and sliced, for about 10 minutes. Season with salt.
- Wash the celery stalk and remove the strings, slice it thinly and add it to the tomatoes. Cover and cook for another 10 minutes or so, then return the eggplant and zucchini to the pot. Add the black olives, capers, vinegar and half a glass (100 ml / ⅓ cup + 1 Tbsp) of water, and cook, covered, over low heat for 10 more minutes.
Caponata is eaten cold. Serve it on bruschetta as a starter, or as a side for meat, a barbecue, fish, or rice.
If you love Italian recipes, you’ll probably also enjoy eggplant parmigiana, arancini, or vegan zucchini pesto