Caponata, from
Google: Bruce Moffitt


This is an excellent Italian appetizer. It is exceptionally well flavored, makes a very nice presentation of a bed of lettuce, and is even quite low in calories. It is a traditional antipasto, or you can serve Caponata with a good crusty Italian bread and a bottle of wine and it makes a very nice light luncheon dish.

To do the Caponata, first prepare the eggplant:

Take one eggplant, peeling is optional. Cut eggplant into 1/2 inch dice, salt well, put in a colander, and drain for a half hour or so.

Next, take a large heavy frying pan or saute pan, add:

  • 1/4 cup olive oil, heat well and add:
  • small onion, chopped
  • medium stick of celery, no leaves, chopped
Saute until limp, remove. Add:

  • eggplant, saute until well greyed. Add:
  • the sauted onion and celery
  • 1 pound canned tomatoes, drained and mashed
  • 6-8 anchovies packed on olive oil, mashed
  • 2 Tbl sugar, or to taste
  • 1/4 cup good wine vinegar, red or white
  • 3 or 4 Tbl capers
Simmer gently for about ten minutes, cool, and let mellow for at least a couple hours, and preferably overnight.

Return to previous page