Eggplant (Aubergine) Caponata Recipe

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Eggplant (Aubergine) Caponata
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  1. To prepare vegetables, chop onions, peel and dice eggplant and mince celery.
  2. Heat oil in a large skillet and saute onion for 3 to 5 minutes, or until softened.
  3. Add eggplant and tomato paste; stir until evenly blended.
  4. Cover and simmer for 20 to 30 minutes.
  5. Add celery, olives, vinegar, lemon juice and honey; cover and cook for an additional 10 minutes.
  6. Chill overnight and serve very cold.
  7. Caponata will keep for several weeks refrigerated. Serve with homebaked bread, flatbread, toasted Italian Bread, or Garlic Bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 123.12 Kcal (515 kJ)
Calories from fat 82.91 Kcal
% Daily Value*
Total Fat 9.21g 14%
Sodium 247.51mg 10%
Potassium 262.2mg 6%
Total Carbs 9.43g 3%
Sugars 5.85g 23%
Dietary Fiber 3.16g 13%
Protein 1.29g 3%
Vitamin C 5.8mg 10%
Iron 0.1mg 1%
Calcium 27.4mg 3%
Amount Per 100 g
Calories 91.36 Kcal (383 kJ)
Calories from fat 61.52 Kcal
% Daily Value*
Total Fat 6.84g 14%
Sodium 183.67mg 10%
Potassium 194.56mg 6%
Total Carbs 7g 3%
Sugars 4.34g 23%
Dietary Fiber 2.34g 13%
Protein 0.96g 3%
Vitamin C 4.3mg 10%
Iron 0.1mg 1%
Calcium 20.3mg 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

  • 2.6
  • 3

Good Points

  • saturated fat free,
  • cholesterol free

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