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  • Prep Time:
  • Cook Time:

Caponata is an eggplant stew known to have originated in Sicily, Italy. Eggplants, carrots and celery cooked in a sweetened sauce. It can be served as a warm side or a cold appetizer.


  • 100 gm brinjals (cubed)
  • 50 gm celery
  • 4 onions sliced
  • 100 gm tomato puree
  • 1 cup sliced olives
  • 1/2 cup capers
  • 50 gm sugar
  • 100 ml vinegar
  • 50 ml red wine
  • 100 ml olive oil
  • 50 gm carrots
  • 2 Tbsp cocoa powder
  • Salt and pepper to taste
  • Water


  1. Dice and fry the brinjals. Heat oil and saute onions and celery.
  2. Add olives, tomato puree, capers, sugar and vinegar.
  3. Add wine and simmer for 10 minutes, till thick.  Add water if its too thick.
  4. Add the brinjals, salt and pepper.  Add the cocoa powder.
  5. Chill for a day before serving.