Total:
1 hr 10 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.

Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.

Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.

Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.

More from:

4th of July

IDEAS YOU'LL LOVE

Caponata

Recipe courtesy of Food Network Kitchen

Eggplant Caponata

Recipe courtesy of Food Network Kitchen

Squash Caponata

Recipe courtesy of Alex Guarnaschelli

Eggplant Caponata

Recipe courtesy of Todd English

Grilled Caponata

Recipe courtesy of Bobby Flay

Greek Caponata

Recipe courtesy of Giada De Laurentiis

Caponata Agerolese

Recipe courtesy of David Rocco

California Caponata

Recipe courtesy of Jonathan Waxman

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking