Eggplant Caponata

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Eggplant, capers & olives...Perfection!

Very easy

7 minutes

Prep time

25 minutes

Cook time

215 cal.

Per serving


Stovetop, Frying pan, Knife


Yellow onion

Step 1

Peel & mince the garlic & onion.

Yellow onion

Step 2

Wash the eggplant. Cut it into cubes. Heat a drizzle of olive oil in a pan over medium heat. Add the eggplant, garlic & onion. Cook, stirring for 15 min.

Tomatoes (canned, peeled)
Red wine vinegar
Pine nuts
Green olives (pitted)

Step 3

Add the tomatoes, olives, capers, vinegar & pine nuts to the pan. Season with salt & pepper. Cook for another 5-10 min.

Basil (fresh)

Step 4

Remove from heat. Garnish with fresh basil & a drizzle of olive oil.

Step 5

Serve with pasta, crusty bread or crudités. Enjoy!

Personal notes

Add your own flavor!

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Nutrition facts

Average estimated amount for one serving

Energy215 cal.
Fat13 g
Carbohydrates18 g
Protein5 g
Fiber9 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Eggplant Caponata" contains 215 Energy, 13 g of Fat, 18 g of Carbohydrates, 5 g of Protein, 9 g of Fiber.

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Eggplant Caponata