• Ingredients: 24
  • Serves: 6
  • Prep: 40 mins
  • Bake: 40 mins

Classic caponata with olive oil, 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes, medium onion, cubed, large garlic cloves, chopped, 14 1/2-ounce can diced tomatoes with italian seasonings in juice, red wine vinegar, drained capers, chopped fresh basil, toasted pine nuts. To make this classic caponata for 6 persons you will need 40 mins for preaparation and 40 mins for baking.



  • 1 1/2 lb. assorted bell peppers , cut into 1 1/2-inch-wide strips
  • 1 1/2 lb. assorted summer squash, cut lengthwise into 1/3-inch-thick slices
  • 1 medium-size red onion, cut into 1/4-inch-thick rounds
  • 1 12- to 14-ounce loaf of ciabatta, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices
  • Extra virgin olive oil
  • 1 garlic clove, peeled, cut into thirds


  • 1 lb. tomatoes, cored, cut into 3/4-inch dice, juices reserved
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup coarsely chopped assorted fresh herbs
  • 2 tbsps. drained capers

Add and bring to simmer (do not boil):

  • 6 large shiitake mushrooms, stemmed, thinly sliced
  • 2 green onions, thinly sliced

Add and cook soup 30 seconds:

For serving:


  1. Step 1 Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes.

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  2. Step 2 Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes.

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  3. Step 3 Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl.

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  4. Step 4 Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead.

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Nutrition information

Calories 331 Carbohydrates 53 g (18%)
Fat 17 g (26%) Protein 8 g (16%)
Saturated Fat 3 g (17%) Sodium 127 mg (5%)
Polyunsaturated Fat 2 g Fiber 30 g (119%)
Monounsaturated Fat 9 g Cholesterol 0