California Caponata

California Caponata: Main Image

Quick Facts

Servings: 4
Cook Time: 25 min.
This warm salad is loaded with enough flavors to serve as an entrée or as a complement to almost any main course.


  • 2 Tbs olive oil
  • 2 2/3 cups Japanese eggplant, 3/4"dice
  • 1 cup yellow onions, sliced into strips
  • 2/3 cup red bell peppers, 3/4" dice
  • 1/3 cup celery, 3/4" dice
  • 1 cup tomato, seeded and diced
  • 2/3 cup olives, sliced
  • 1/3 cup basil, chopped
  • 3 Tbs pine nuts, lightly toasted
  • 1 1/2 Tbs capers, drained
  • 1 Tbs red wine vinegar
  • dash sugar
  • 3/4 tsp salt
  • dash black pepper, ground


  • Heat 1 tablespoon of the olive oil in a large sauté pan over medium high. Add eggplant and cook until lightly browned and tender, stirring occasionally, for about 7-8 minutes. Remove eggplant from pan and set aside in a large mixing bowl.
  • Pour remaining oil in pan and heat over medium. Add onions, peppers and celery and cook for 5-7 minutes until vegetables are cooked through. Turn heat to low and stir in tomatoes, olives, basil, pine nuts, capers, vinegar, salt, sugar and pepper. Cook until heated through. Mix in eggplant and serve hot or at room temperature.

Nutrition Facts

Calories 181
  Calories from Fat 115 (64%)
(20%)Total Fat 13g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(0%)Cholesterol 0mg
(31%)Sodium 747mg
(0%)Potassium 0mg
Total Carbohydrate 13g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(7%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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