
A French Vegetable Stew!
Caponata is a delicious vegetable dish starring eggplant (aubergine in French), peppers, and black olives. It is full of flavor and so versatile that you can serve it hot or cold, as a starter, side dish, or main meal. If you love vegetable stews try the classic French Ratatouille, Baked Veg, or Eggplant Casserole!

❤️About This Recipe
It is just a matter of taste when and how you serve it.
It is a great recipe for vegetarians too as it is full of gorgeous healthy sunshine vegetables. For all lovers of ripe sunny tomatoes, aubergines, and peppers, it is a fabulous dish.
If you have never been to the Provencal area of the South of France this recipe will transport you there with it's wonderful aromas of these beautiful vegetables, as they simmer away in your kitchen.
📸Ingredient Shot
🔢Instruction
Prepare the eggplant first and while step 1 is under way prepare the other vegetables.
Step 1
After slicing the eggplant into thick slices, place in a sieve, sprinkle with salt, let sit for 10 minutes, then place a heavy dish on top to squeeze out the excess water. Rinse, dry with a kitchen towel and deseed.
Step 2
Heat a heavy-bottomed pan (mine is cast iron) over medium heat, then add oil, eggplant, and sliced peppers. Sauté lightly, do not brown. Remove and keep warm.
Step 3
Add more oil, then tomatoes. (I slice mine in the pan with double-bladed kitchen scissors.) Soften tomatoes, don't cook to mush.
Step 4
Add onions, celery, garlic, and olives to the tomatoes. Stir well then add salt and pepper. Turn down heat to medium-low and simmer covered for 7-8 minutes.
Step 5
Add the wine vinegar and sugar, stir well. Taste and add more if desired.
Step 6
Add the eggplant and peppers back to the pan, stir well, cover and simmer for 5-6 minutes
Step 7
Your delicious vegetable meal is ready to be ladled into serving dishes and enjoyed!
Serve With
- Crusty French bread
- And a glass of refreshing wine
- A meat dish like Beef Carbonnade (or Beef Steak In Beer)
- Or, a fish dish like Haddock In Basil Sauce
It is sure to be a favorite. Serves Four People
📖 Recipe
Eggplant Caponata Recipe
Ingredients
- 2 small aubergines
- 2 green peppers
- 3 tablespoons olive oil
- 4 ripe tomatoes
- 1 stalk of celery
- 2 cloves of garlic
- 1 teaspoon of sugar
- 1 tablespoon white or red wine vinegar
- 4 oz 100gblack olives, pitted
- Salt and black pepper to taste
Instructions
- Cut the aubergines into thick slices and place in a sieve.
- Sprinkle them with salt and place a weight on top such as a bowl or plate and leave for half an hour.
- Deseed them and cut into thick strips.
- Rinse the aubergines under cold water and dry with kitchen paper.
- Saute (lightly fry) the aubergines and peppers in the olive oil for a few minutes.
- Remove from pan and keep warm.
- Add the tomatoes, celery, garlic and olives to the pan , cover and cook gently for about 15 minutes then season with salt and black pepper.
- Add some wine vinegar and a little sugar to give a good flavour (you can taste as you add this for your liking) Return the aubergines and peppers to the pan and simmer for 10 minutes.
- Add parsley to garnish.
If you tried this recipe please let us know.