Caponata is an Italian summertime dish made with eggplants, tomatoes, onions and a sprinkling of capers. Kind of Italy’s answer to France’s famous ratatouille (minus the peppers). This easy stove-top dish doesn’t require any oven time, a blessing for Beth when the temperatures soar in Barcelona!
Caponata can be served as an appetizer on toasted thick crusty bread, but it also holds up perfectly well on its own if you’re avoiding bread or gluten. A larger portion makes for a simple and healthy veggie-packed lunch.
Choose the best possible fresh ingredients you can find; it makes all the difference. Our big-batch recipe can feed a crowd or you can freeze leftovers for a quick weeknight meal.
Appetizer, Main Course, Side Dish
1yellow onion, chopped
2.5poundseggplant, cut into large cubes(about 3 eggplants)