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    Ask Chef Dennis » Recipes » How to Make Caponata – Around the Kitchen Table

    How to Make Caponata – Around the Kitchen Table

    Published: Jun 21, 2014 · Modified: Jun 7, 2020 by Chef Dennis Littley · 6 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 3 votes
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    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.

    italian meats and cheese with Caponata on a section of a baguette with the top on the side

    You 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 Caponata on top on a white plate

    As an accompaniment to grilled fish or chicken. You’ll love the mahi-mahi with a caponata topping.

    Pasta topped with caponata on a white plate with a fork and sprig of basil with a red napkin under the plate

     served over lightly oiled spaghetti –

    glass bowl of caponata with pita toasts on a blue rimmed plate

    or as a topping for bruschetta or simply served as a dip.

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

    Try these recipes with my caponata:

    • Grilled Mahi-Mahi with Caponata
    • Pasta alla Caponata

    Did you make this? Please RATE THE RECIPE below!

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    with caponata
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    5 from 3 votes

    Caponata

    Caponata is a simple and delicious blend that you'll find many uses for, on pasta, sandwiches, grilled foods and bruschetta!
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Topping
    Cuisine: Italian
    Servings: 4
    Calories: 109kcal
    Author: Chef Dennis Littley

    Ingredients

    • 1 medium eggplant peeled and sliced then grilled, small dice
    • 1 small zucchini sliced long way then grilled , small dice
    • ½ cup assorted pitted olives small dice
    • 1 medium tomato small dice
    • 1 tablespoon basil chopped
    • ¼ cup vinegar
    • 1 tbsp sugar
    • ⅛ tsp crushed red pepper flakes
    • ½ tsp sea salt
    • 1 tablespoon extra virgin olive oil
    US Customary - Metric
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    Instructions

    • 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.
    • Dice eggplant, zucchini, tomatoes and olives (cut in a small dice)
    • 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.

    Nutrition

    Calories: 109kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 561mg | Potassium: 412mg | Fiber: 5g | Sugar: 9g | Vitamin A: 453IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Anne Alesauskas

      June 23, 2014 at 1:19 pm

      5 stars
      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

      Reply
      • Chef Dennis Littley

        June 23, 2014 at 3:07 pm

        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!

        Cheers
        Dennis

        Reply
    2. Jennifer Essad

      June 22, 2014 at 11:20 pm

      5 stars
      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

      Reply
      • Chef Dennis Littley

        June 23, 2014 at 7:47 am

        you’re welcome Jennifer, and this will be pretty close to a Muffaletta, and I think you’ll find the flavors even better!

        Reply
    3. Robyn @ simply fresh dinners

      June 22, 2014 at 4:21 pm

      5 stars
      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!

      Reply
      • Chef Dennis Littley

        June 22, 2014 at 9:49 pm

        You’re welcome Robyn and I hope you enjoy it as much as we do!

        Reply

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