Caponata | How to make Caponata

By Sanjula Thangkhiew  |  17th Aug 2015  |  
0 from 0 reviews Rate It!
  • Caponata, How to make Caponata
  • Prep Time


  • Cook Time


  • Serves





About Caponata Recipe

An exceptional Italian condiment served with bread sticks.

Caponata is a popular aromatic and delicious dish. You can try making this amazing Caponata in your kitchen. This recipe requires few minutes for preparation and 15 minutes to cook. The Caponata by Sanjula Thangkhiew has detailed steps with pictures so you can easily learn how to cook Caponata at home without any difficulty. Caponata is enjoyed by everyone and can be served on special occasions. The flavours of the Caponata would satiate your taste buds. You must try making Caponata this weekend. Share your Caponata cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sanjula Thangkhiew for inputs. In case you have any queries for Caponata you can comment on the recipe page to connect with the Sanjula Thangkhiew. You can also rate the Caponata and give feedback.


Ingredients to make Caponata

  • 1 Eggplant chopped
  • 1/2 cup Green olives finely chopped
  • 1/4 cup corn
  • 1/4 cup Basil chopped
  • 4-6 tomatoes finely chopped
  • 1 onion sliced
  • 1 Celery Stalk minced
  • 1 garlic clove minced
  • 2-3 tbsp small Capers
  • 2-3 tbsp sugar
  • 1 tbsp tomato Paste
  • 1 tsp red pepper flakes
  • salt to taste

How to make Caponata

  1. Toss the eggplant with about 2 tablespoons salt into a large bowl. Cover the bowl for 1 hour. Drain the eggplant, rinse with fresh water and pat dry with paper towels.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and celery, season with salt. Stir until the onion begins to soften. Add the garlic and cook 1-2 mins more.
  3. Remove from the skillet and set aside.
  4. Now heat the remaining olive oil until the oil is nearly smoking. Add the eggplant and spread it out in a thin layer on the skillet. Let this sizzle for 1-2 minutes before stirring.
  5. Cook for 5 mins . Add the onion-celery mixture, the tomatoes, olives, pine nuts, capers and red pepper flakes. Stir well.
  6. Add the vinegar, sugar and tomato paste and stir once more. Cook until eggplant is very soft.
  7. Remove from heat and let it cool to room temperature. Mix in the basil.
  8. Season with salt and pepper to taste.

Reviews for Caponata (0)

Cooked it ? Share your Photo

Similar Recipes