Side Dish Vegetables Squash Summer Squash Easy Caponata 4.9 (7) 7 Reviews 5 Photos Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day! Submitted by Carmencita Updated on August 22, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 20 mins Cook Time: 36 mins Total Time: 56 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 stalks stalk celery, chopped into 1/4-inch pieces ½ cup olive oil 1 onion, thinly sliced 1 medium eggplant, chopped into bite-size pieces 2 red bell peppers, thinly sliced 2 zucchini, cubed 1 ¾ cups tomato puree (passata) ½ cup white vinegar 1 tablespoon white sugar 10 black olives, pitted 2 tablespoons raisins 2 tablespoons pine nuts 1 teaspoon capers salt and ground black pepper to taste 10 leaves basil, chopped Directions Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes. Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature. I Made It Print Nutrition Facts (per serving) 290 Calories 21g Fat 25g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 290 % Daily Value * Total Fat 21g 27% Saturated Fat 3g 15% Sodium 424mg 18% Total Carbohydrate 25g 9% Dietary Fiber 7g 25% Total Sugars 14g Protein 4g 9% Vitamin C 71mg 79% Calcium 56mg 4% Iron 3mg 15% Potassium 853mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.