How to Make Caponata – Around the Kitchen Table

One of the best things about summer are all the fresh local vegetables available in the markets, and finding delicious ways to use them is always high on my list.  And one of my favorite summertime or for that matter anytime dish is a very simple Italian Classic, Caponata.

with CaponataYou can find as many different Caponata recipes as you can find Italian Grandmothers, and for this episode of Around the Kitchen Table I will be sharing one of my favorites.    Caponata is very versatile and can be used as a delicious spread on an Italian meat and cheese Sandwich.

mahi-mahi with CaponataAs an accompaniment to grilled fish or chicken-

Pasta-Caponata  served over lightly oiled spaghetti –

caponata or as a topping for bruschetta or simple served as a dip.

But anyway you make it or anyway you serve it, the one thing you can be sure of, is how much you’ll enjoy those flavors!

5.0 from 3 reviews
Prep time
Cook time
Total time
Recipe type: Topping
Cuisine: Italian
Serves: 4
  • 1 medium eggplant peeled, grilled, small dice
  • 1 small zucchini sliced long way, grilled , small dice
  • ½ cup of assorted pitted olives, small dice
  • 1 medium tomato, small dice
  • 1 tablespoon chopped basil
  • ¼ cup vinegar
  • 1 tbsp sugar
  • ⅛ tsp crushed red pepper flakes
  • ½ tsp sea salt
  • 1 tablespoon extra virgin olive oil
  1. Coat eggplant and zucchini in olive oil season with sea salt and pepper and grill or roast until barely cooked. Allow to cool before dicing.
  2. Dice eggplant, zucchini, tomatoes and olives (cut in a small dice)
  3. Mix all of the ingredients (except pasta and cheese) together a bowl and toss until mixed well and set aside. Keep at room temp if you are using immediately. If not using right away refrigerate mixture, allowing it to come back to room temperature before using.


  1. I will admit to never having made this before but your directions are so simple, I will do it! I love the versatility! Thanks for sharing this fabulous recipe, Chef Dennis!

  2. Jennifer Essad says:

    I’m anxious to make this, we love Italian Subs and muffaletta sandwiches, I love to try this mixed into cream cheese for serving w/crackers – thanks for sharing

  3. Hi Chef Dennis! I have been missing in action for the better part of 9 months and lost 50 pounds so I had to stay away from all food blogs-including my own. But now I am slowly getting back to being able to look at delicious food again and figuring out a way to adapt it to my new eating lifestyle. This looks fabulous and the veggies are up my alley! Anne of anniebakes

    • hi Anne

      its so nice to hear from you and congratulations on your weight loss!! I could use to lose 50 lbs myself. This was a very simple and delicious recipe and I hope you enjoy it!


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