Caponata. Philip Wilkins/Getty Images
  • Total: 50 mins
  • Prep: 30 mins
  • Cook: 20 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
163 Calories
8g Fat
23g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 163
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 697mg 30%
Total Carbohydrate 23g 8%
Dietary Fiber 7g 26%
Protein 3g
Calcium 55mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Caponata is basically a grilled vegetable salad. You can add any grilled meats with it if you choose or simply serve it up as is with a light oil and vinegar dressing.


  • 1 eggplant, sliced into 1/2 inch slices
  • 1 Bermuda onion, quartered
  • 3 Roma tomatoes, diced
  • 1 cup/240 mL celery, chopped
  • 4 Greek olives, pitted and sliced
  • 3 tablespoons tablespoons/45 mL red wine vinegar
  • 2 tablespoons/30 mL olive oil
  • 1 tablespoon/15 mL capers
  • 1 tablespoon/15 mL raisins (optional)
  • 2 teaspoons/10 mL granulated sugar
  • 1 teaspoon/5 mL fresh ground pepper
  • 1 teaspoon/5mL sea salt

Steps to Make It

  1. Gather the ingredients.
  2. Preheat grill. Place onions on skewers and brush onions and eggplant with olive oil. On a hot grill, cook eggplant for 4-5 minutes and onions for 10-12 minutes. Remove from grill. Place a small amount of olive oil in a large saucepan or spray with cooking spray. Add celery and cook for 5 minutes. Add tomatoes, eggplant, onions, red wine vinegar, capers, raisins, olives, sugar and pepper. Blend well. Cook for 10 minutes over low heat and let cool. Cover and refrigerate overnight. Serve chilled or at room temperature. Serve on a bed of lettuce.