Classic caponata

Classic caponata
  • 15

    min prep time
  • 20

    min cook time
  • 6-8



  • 5 tbsp olive oil
  • 1 large eggplant, unpeeled and cut into ½ inch cubes
  • 1 medium onion, diced
  • 4 large garlic cloves, chopped
  • 1 648ml jar of Stefano Tomato Basil sauce
  • 3 tbsp red wine vinegar
  • 2 tbsp drained capers
  • 1/3 cup chopped fresh basil
  • Toasted pine nuts


  1.  Heat oil in heavy large pot over medium heat. 
  2.  Add eggplant, onion, and garlic cloves. Sauté until eggplant is soft and brown, about 15 minutes. 
  3.  Add the jar of Stefano tomato basilic sauce, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. 
  4.  Season caponata to taste with salt and pepper. Mix in fresh basil. 
  5.  Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. 
  6.  Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)