Ingredients

Check off ingredients as you go

Serves 4 as a side dish

• 2 medium eggplants
• 1 zucchini
• 6 to 8 tomatoes (depending on size)
• 1 clove garlic (minced)
• 1 large celery stalk
• 10 black olives (pitted and chopped)
• 2 tablespoons capers, rinsed and drained
• 1 tablespoon vinegar (wine or balsamic)
• Olive oil (for cooking)
• Salt

If you change the number of serving, consider adjusting cooking times!

1. Wash and slice the eggplants and zucchini into rounds, and brown them in a Dutch oven with 2 tablespoons of oil (or grill in the oven after brushing with oil) until tender. Season lightly with salt and set aside.
2. In a Dutch oven (you can use the same one), add a little oil and sauté the garlic for about ten minutes with the tomatoes, previously peeled, seeded, and sliced. Add salt.
3. Wash the celery stalk, remove the strings, slice thinly and add to the tomatoes. Cover and continue cooking for about ten minutes, then add back the eggplant and zucchini. Add the black olives, capers, vinegar, and half a glass of water. Continue cooking for 10 minutes over low heat, covered.

Caponata is served cold and can be enjoyed on bruschetta as an appetizer, or as a side dish with meat, barbecue, fish, or rice.

If you enjoy Italian recipes, you’ll probably love the eggplant parmigiana, arancini, or the vegan zucchini pesto.