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Recipe: Caponata

Recipe: Caponata

Expand what you consider to be a salad and your world opens up.  To me, a salad is really any combination of cold vegetables (and can include meat, poultry, or seafood). 

Garlic bread is a great accompaniment for Caponata. Just take your bread of choice, brush Mama Milly’s Mojo Garlic Sauce on top, and toast! 

Looking for more protein? This recipe would also go well with shrimp, salmon, chicken, or pork chops. Tip: Just add mojo and a spice blend of your choice to marinate your protein of choice! 

You can also make it a meal by tossing it with pasta. Looking for low-carb? Use caponata as a filling for stuffed mushrooms. Both ways can be eaten warm or cold, so caponata makes a great (and safe) dish to take to an outdoor event since it does not have any dairy. 


Ingredient List:

  • 1 medium eggplant, diced into 1/2-inch cubes
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 medium red onion, finely chopped
  • 1/2 cup pitted green olives, sliced
  • 1/4 cup capers, rinsed and drained
  • 2 tablespoons tomato paste
  • 1 cups diced tomatoes (or a 14-oz can)
  • 2 tablespoons red wine vinegar
  • 1/4 cup Mojo Garlic Sauce 
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish


  • Heat mojo in a large skillet or pot over medium heat until fragrant. Add the diced red and yellow bell peppers, and chopped red onion. Sauté for about 5 minutes until the vegetables have softened.
  •  Add the diced eggplant and cook for about 8-10 minutes, stirring occasionally until softened and lightly browned. Remove the eggplant from the skillet and set it aside.
  • Stir in the tomato paste, green olives, and capers. Cook for about 2 minutes, allowing the flavors to meld together.
  • Pour in the diced tomatoes and red wine vinegar. Season with salt and pepper to taste. Stir well to combine all the ingredients.
  • Reduce the heat to low and let the caponata simmer for about 15-20 minutes, stirring occasionally, until the flavors are well incorporated and the mixture thickens slightly.
  • Remove the caponata from the heat and let it cool to room temperature. It can be served warm or chilled.
  • Transfer the caponata to a serving dish and garnish with fresh basil leaves.
  • Caponata can be enjoyed as a side dish, spread on garlic bread (Tip: just take bread and add mojo!)  or crackers, or served as a topping for grilled meats. It also makes a great addition to antipasto platters.

Note: Caponata tastes even better when allowed to sit overnight in the refrigerator, as the flavors continue to develop. It can be stored in an airtight container in the refrigerator for up to 5 days.

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