Caponata Canned Recipe

This Caponata Canned recipe offers a delicious shortcut to the classic Sicilian eggplant relish! Perfect for busy weeknights, it leverages canned ingredients for convenience without sacrificing flavor. Enjoy this vibrant and tangy side dish or antipasto, bursting with the tastes of summer. Get ready for a taste of Italy in under 2.5 hours!

Prep Time 20 mins
Cook Time 150 mins
Calories 1750.9 kcal
Protein 47g
Rating 3.8 (6 Reviews)
Caponata Canned 20

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Caponata Canned? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Caponata Canned

  1. In a large saucepan, heat the olive oil over medium heat. Add the onions and celery and cook until softened, about 5-7 minutes.
  2. Add the garlic and cook for 1 minute more, until fragrant.
  3. Stir in the canned eggplant, tomatoes, capers, olives, and raisins. Season with salt and pepper to taste.
  4. Add the red wine vinegar and sugar. Bring to a simmer and cook for 1 hour, stirring occasionally, until the sauce has thickened slightly.
  5. Stir in the chopped basil and oregano. Simmer for another 30 minutes, allowing the flavors to meld together.
  6. Remove from heat and let cool completely before serving. The flavors will deepen overnight, so it's even better the next day!
  7. Serve as a side dish, antipasto, or topping for grilled meats or crusty bread.

Nutrition Information (Approximate per serving)

Sodium

144 g

Sugar

348g

Fat

86g

Carbs

54g