How to Make Caponata – Cooking Together Live from Austin, TX

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits at a lower cost.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar provides a similar tang at a lower price.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with a unique flavor.

Dice the eggplant into cubes.

Heat a couple tablespoons of olive oil in the bottom of a large skillet until hot.

Add the diced eggplant to the skillet and sauté until browned on all sides, about 5-7 minutes.

Remove the eggplant from the skillet and set aside.

Dice the zucchini into small pieces.

Add more olive oil if needed, then add the diced zucchini to the skillet and sauté until softened, about 3-4 minutes.

Remove the zucchini from the skillet and set aside.

Dice the onion and add it to the skillet, sautéing until translucent, about 5 minutes.

Dice the celery and red bell pepper, then add them to the skillet, cooking until softened, about 5 minutes.

Seed and dice the tomatoes, then add them to the skillet along with the sautéed eggplant, zucchini, and the rest of the vegetables.

Add golden raisins, green olives, capers, and pine nuts to the skillet.

Season with salt and black pepper to taste, and stir to combine.

Add white balsamic vinegar and cook for an additional 5 minutes to meld flavors.

Remove from heat and stir in fresh herbs (mint and basil).

Let cool to room temperature before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens