Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

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  • 1/2 cup olive oil
  • 1 medium eggplant, peeled and diced
  • Salt as required
  • 2 tsp - freshly ground black pepper
  • 1 cup onions
  • 2 cups fresh tomatoes, diced
  • 10 kalamata olives, pitted and halved
  • 1/4 cup raisins, soaked, drained
  • 1 cup red bell peppers
  • 1/4 cup pine nuts
  • Fresh basil leaves
  • 1 tsp minced garlic
  • 1 tsp - minced ginger

How to Make Caponata

  • In a pan, heat 4 tbsp olive oil, add the eggplant, and saute until soft and brown for about 10 mins
  • Remove and place in a bowl.
  • In the same pan, heat the remaining oil, and cook the onion and peppers.
  • Saute until soft, about 4 minutes.
  • Add the garlic, ginger, tomato, cooked eggplant, sugar, salt and pepper.
  • Bring to a boil, reduce heat, and simmer for 10 mins.
  • Stir in the olives, pine nuts, raisins and basil.
  • Simmer until all vegetables are tender.