Caponata Recipe

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  1. Preheat oven to 350 degrees.
  2. Peel the eggplant and cut into 1-inch cubes.
  3. Heat a large, heavy pan over medium heat and saute the eggplant, tomatoes, onion, green pepper and garlic until eggplant is tender; approximately 20 to 30 minutes.
  4. Add the remaining ingredients, except for the pine nuts and simmer 15 minutes.
  5. Toast pine nuts in oven until golden, about 8 minutes then sprinkle over caponata just before serving.
  6. Serve at room temperature with pita bread triangles or sliced baguette.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 176.18 Kcal (738 kJ)
Calories from fat 120.35 Kcal
% Daily Value*
Total Fat 13.37g 21%
Sodium 473.13mg 20%
Potassium 347.2mg 7%
Total Carbs 13.11g 4%
Sugars 7.9g 32%
Dietary Fiber 4.13g 17%
Protein 2.14g 4%
Vitamin C 47.1mg 79%
Vitamin A 0.9mg 32%
Iron 16.8mg 93%
Calcium 34.7mg 3%
Amount Per 100 g
Calories 89.67 Kcal (375 kJ)
Calories from fat 61.25 Kcal
% Daily Value*
Total Fat 6.81g 21%
Sodium 240.8mg 20%
Potassium 176.71mg 7%
Total Carbs 6.67g 4%
Sugars 4.02g 32%
Dietary Fiber 2.1g 17%
Protein 1.09g 4%
Vitamin C 24mg 79%
Vitamin A 0.5mg 32%
Iron 8.6mg 93%
Calcium 17.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
  • 5

Good Points

  • saturated fat free,
  • cholesterol free

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