Eggplant & Zucchini Caponata

This delicious recipe will enable you utilize all of your fresh garden vegetables. Guests will wonder how you made such a gourmet appetizer and you will be asked to share the recipe. It  is made in under 1 hour and better the next day.

Eggplant and Zucchini Caponata

  • Servings: 4-6
  • Difficulty: easy
  • Print

great flavorful appetizer.

Recipe by: Gourmetmarichef


  • 1 large eggplant, peeled and sliced into 1/2 inch cubes
  • 1 large zucchini, cubed
  • 1 medium onion, chopped
  • 1 bell pepper any color chopped
  • 3 cloves of finely minced garlic
  • 1/4 c. olive oil
  • 2 chopped stalks of celery
  • salt and pepper to taste
  • 1 lb. seeded and chopped fresh ripe tomatoes
  • 2 tbsp chopped olives
  • 3 tbsp red wine vinegar
  • chopped basil
  • toasted pine nuts


Put the first 6 ingredients into a large pot and cook down. You may need to add some more oil. When the veggies are soft, add the celery, salt and pepper and ripe tomatoes. Cook and additional 10-15 minutes. Stir and cook until the ingredients are mixed and soft.

Finish cooking by adding the olives, wine vinegar, basil and pine nuts. Keep cooking until the mixture is thickened and fragrant. Allow to cool, refrigerate. Slice and toast fresh Italian Bread slices and serve at room temperature.

2 responses to “Eggplant & Zucchini Caponata”

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