I came across this caponata recipe while browsing Gordon Ramsay's book. It caught my eye because it resembles a vegetable stew, but with ingredients that I don’t use daily, like olives and capers. I first tried it on a Saturday when I had more time, and since then I make it whenever I find good eggplants. It’s made from common vegetables, plus a few ingredients that give it a distinct flavor.
Quick Info
Total time: about 30 minutes
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Servings: 4
Difficulty: easy
Recipe type: Italian vegetable stew (Sicilian caponata), served with rustic bread
Ingredients
1 large eggplant, diced
4 celery stalks, sliced
1 red bell pepper, peeled and diced
1 green bell pepper, diced
1 large onion, finely chopped
5 large tomatoes, diced
3-4 garlic cloves, minced
6 tablespoons olive oil
150g pitted green olives
50g drained capers
2 tablespoons balsamic vinegar (or red wine vinegar)
2 tablespoons granulated sugar
Fresh basil (optional; sometimes I haven’t had it on hand)
Salt and pepper, to taste
Preparation method
1. Heat the olive oil in a large, heavy-bottomed pan. Add the eggplant, onion, celery, and both peppers. Sprinkle with a little salt and pepper.
2. Stir the vegetables over high heat for 5 minutes. The vegetables should start to soften and take on a little color.
3. Add the diced tomatoes, garlic, sugar, vinegar, olives, and capers. Mix everything together.
4. Leave on high heat for another 8-10 minutes, stirring occasionally. In the end, the vegetables should be cooked through but still hold their shape.
5. Remove the pan from the heat and let the stew cool for a few minutes.
6. If you have fresh basil, chop it and sprinkle it over the caponata before serving.
7. Serve warm or at room temperature, with slices of rustic bread.
Why I make the recipe often
I love making caponata when I want something hearty, meatless, and not too complicated. Many ingredients are on hand, and the recipe doesn’t require much supervision. It’s especially useful in summer when the vegetables are good. It can also be eaten the next day.
Tips and variations
Tips
- Cut the eggplant quite coarsely; otherwise, it will disappear in the stew.
- Capers and olives can be salty, so don’t add too much salt at the beginning.
- The vinegar and sugar balance the flavor. Don’t skip them, or the caponata will be bland.
- If the tomatoes are not very juicy, you can add 2-3 tablespoons of water towards the end.
Substitutes
- Balsamic vinegar can be replaced with red wine vinegar.
- If you don’t have green olives, black olives work too, but the flavor will be more intense.
- Basil is not mandatory, but it adds freshness.
Variations
- Some add a few raisins towards the end for a sweet note.
- For a creamier texture, you can mash half of the mixture with a fork before serving, but that’s not the classic recipe.
- You can also include zucchini if you have it in the fridge, but it’s not in the basic recipe.
Serving ideas
- With rustic bread, as Ramsay recommends.
- It also works as a side dish for fish or grilled meat.
- Cold, as an antipasto, at the beginning of the meal.
Frequently asked questions
1. Can I use frozen eggplant?
I do not recommend it. Fresh eggplant retains its texture better. Frozen becomes too watery.
2. Can it be made ahead for the next day?
Yes. The flavor develops even more after a few hours or overnight in the fridge.
3. Can I use canned tomatoes?
If you don’t have fresh tomatoes, you can use canned tomatoes (about 400-500g), but the texture and flavor will be slightly different.
4. Is caponata served warm or cold?
It’s good both warm and at room temperature. Some even prefer it cold after it’s been in the fridge.
5. What type of bread is suitable?
Rustic bread with a thick crust absorbs the sauce well.
Nutritional values
Approximately, one serving has about 220-250 calories.
Carbohydrates: 17-20g
Fats: 12-15g (from oil and olives)
Proteins: 3-4g
Fiber: 5-6g
These are estimates based on the ingredients above and may vary depending on the tomatoes, oil used, and how much bread you add.
Storage and reheating
Caponata keeps well in the fridge, in a container, for up to 2 days. It can be quickly reheated on the stove over low heat or in the microwave. The flavor intensifies after a day. I do not recommend freezing, as the texture becomes soft.
Quick Info
Total time: about 30 minutes
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Servings: 4
Difficulty: easy
Recipe type: Italian vegetable stew (Sicilian caponata), served with rustic bread
Ingredients
1 large eggplant, diced
4 celery stalks, sliced
1 red bell pepper, peeled and diced
1 green bell pepper, diced
1 large onion, finely chopped
5 large tomatoes, diced
3-4 garlic cloves, minced
6 tablespoons olive oil
150g pitted green olives
50g drained capers
2 tablespoons balsamic vinegar (or red wine vinegar)
2 tablespoons granulated sugar
Fresh basil (optional; sometimes I haven’t had it on hand)
Salt and pepper, to taste
Preparation method
1. Heat the olive oil in a large, heavy-bottomed pan. Add the eggplant, onion, celery, and both peppers. Sprinkle with a little salt and pepper.
2. Stir the vegetables over high heat for 5 minutes. The vegetables should start to soften and take on a little color.
3. Add the diced tomatoes, garlic, sugar, vinegar, olives, and capers. Mix everything together.
4. Leave on high heat for another 8-10 minutes, stirring occasionally. In the end, the vegetables should be cooked through but still hold their shape.
5. Remove the pan from the heat and let the stew cool for a few minutes.
6. If you have fresh basil, chop it and sprinkle it over the caponata before serving.
7. Serve warm or at room temperature, with slices of rustic bread.
Why I make the recipe often
I love making caponata when I want something hearty, meatless, and not too complicated. Many ingredients are on hand, and the recipe doesn’t require much supervision. It’s especially useful in summer when the vegetables are good. It can also be eaten the next day.
Tips and variations
Tips
- Cut the eggplant quite coarsely; otherwise, it will disappear in the stew.
- Capers and olives can be salty, so don’t add too much salt at the beginning.
- The vinegar and sugar balance the flavor. Don’t skip them, or the caponata will be bland.
- If the tomatoes are not very juicy, you can add 2-3 tablespoons of water towards the end.
Substitutes
- Balsamic vinegar can be replaced with red wine vinegar.
- If you don’t have green olives, black olives work too, but the flavor will be more intense.
- Basil is not mandatory, but it adds freshness.
Variations
- Some add a few raisins towards the end for a sweet note.
- For a creamier texture, you can mash half of the mixture with a fork before serving, but that’s not the classic recipe.
- You can also include zucchini if you have it in the fridge, but it’s not in the basic recipe.
Serving ideas
- With rustic bread, as Ramsay recommends.
- It also works as a side dish for fish or grilled meat.
- Cold, as an antipasto, at the beginning of the meal.
Frequently asked questions
1. Can I use frozen eggplant?
I do not recommend it. Fresh eggplant retains its texture better. Frozen becomes too watery.
2. Can it be made ahead for the next day?
Yes. The flavor develops even more after a few hours or overnight in the fridge.
3. Can I use canned tomatoes?
If you don’t have fresh tomatoes, you can use canned tomatoes (about 400-500g), but the texture and flavor will be slightly different.
4. Is caponata served warm or cold?
It’s good both warm and at room temperature. Some even prefer it cold after it’s been in the fridge.
5. What type of bread is suitable?
Rustic bread with a thick crust absorbs the sauce well.
Nutritional values
Approximately, one serving has about 220-250 calories.
Carbohydrates: 17-20g
Fats: 12-15g (from oil and olives)
Proteins: 3-4g
Fiber: 5-6g
These are estimates based on the ingredients above and may vary depending on the tomatoes, oil used, and how much bread you add.
Storage and reheating
Caponata keeps well in the fridge, in a container, for up to 2 days. It can be quickly reheated on the stove over low heat or in the microwave. The flavor intensifies after a day. I do not recommend freezing, as the texture becomes soft.