Home
Heart Healthy
Eggplant Caponata

Heart Healthy Eggplant Caponata Recipe

                   
Eggplant Caponata
This rich, Italian vegetable relish is made with eggplants, peppers, onions, and a bit of honey. Golden raisins and zippy capers combine for a perfectly balanced flavor.
Facebook
Bread icon
Ingredients
Recipe yields 6 servings
2 Tbsp olive oil
1 medium yellow onion, cut into 1/2-inch cubes
2 medium red bell peppers, cut into 1/2-inch cubes
1 1/2 lbs eggplant or zucchini, unpeeled and cut into 1/2-inch cubes
4 large garlic cloves, crushed
1/4 cup Champagne vinegar or red wine vinegar
1/4 cup honey
1/4 cup golden raisins
2 Tbsp capers, drained
1/8 tsp herbes de Provence
Black pepper to taste
Hummus (optional)
Play icon
Helpful how to videos
Play icon
Directions
Step 1

In a large skillet, heat olive oil over medium heat until hot.

Step 2

Add onion, bell peppers, eggplant and garlic and sauté until onion is softened.

Step 3

Reduce heat to low and cook for 20 minutes, or until vegetables are tender. Push vegetables to one side of skillet. On the other side of the skillet, add vinegar, honey and raisins and stir liquid and raisins together. Mix vegetables and liquid together and add capers and herbes de Provence. Cook for 10 to 15 minutes more, or until heated through. Season with black pepper.

Step 4

Caponata may be served warm, cold or at room temperature. Serve over hummus, if desired.

Step 5

To make ahead, spread caponata in a single layer on a rimmed baking sheet and cool in refrigerator. The caponata can be stored in an airtight container for up to 1 week.

Time: 45 minutes
Servings: 6
Calories: 147
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
Play icon
Nutrition facts
Serving Size: 1 cup
Per serving:
calories:147
total fat:5g
sat fat:1g
cholesterol:0mg
sodium:90mg
total carb:27g
fibers:5g
proteins:2g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Eggplant Caponata
account
Add rating & review

Leave a Reply

Your email address will not be published. Required fields are marked *

Heart Healthy Eggplant Caponata Recipe
Ingredients
Recipe yields 6 servings
2 Tbsp olive oil
1 medium yellow onion, cut into 1/2-inch cubes
2 medium red bell peppers, cut into 1/2-inch cubes
1 1/2 lbs eggplant or zucchini, unpeeled and cut into 1/2-inch cubes
4 large garlic cloves, crushed
1/4 cup Champagne vinegar or red wine vinegar
1/4 cup honey
1/4 cup golden raisins
2 Tbsp capers, drained
1/8 tsp herbes de Provence
Black pepper to taste
Hummus (optional)
Directions
Step 1

In a large skillet, heat olive oil over medium heat until hot.

Step 2

Add onion, bell peppers, eggplant and garlic and sauté until onion is softened.

Step 3

Reduce heat to low and cook for 20 minutes, or until vegetables are tender. Push vegetables to one side of skillet. On the other side of the skillet, add vinegar, honey and raisins and stir liquid and raisins together. Mix vegetables and liquid together and add capers and herbes de Provence. Cook for 10 to 15 minutes more, or until heated through. Season with black pepper.

Step 4

Caponata may be served warm, cold or at room temperature. Serve over hummus, if desired.

Step 5

To make ahead, spread caponata in a single layer on a rimmed baking sheet and cool in refrigerator. The caponata can be stored in an airtight container for up to 1 week.

Share to Email