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How to Make Caponata

A caponata is an Italian side dish, sometimes also served as an appetizer or main course. There are two famous kinds of caponata – the Sicilian and the Naples “Caponata Estiva” (Summer Caponata). The usual ingredients to this cooked salad are celery, vinegar, and capers set in a sweet and sour sauce. Here is a caponata recipe that you can actually make in a microwave oven:


  • 1 large onion, chopped
  • 1/4 cup olive oil
  • 1 eggplant, cubed
  • 1 large stalk celery, cubed
  • 1/2 pint cherry tomatoes, quartered
  • 1/2 cup pitted black olives, quartered
  • 1/2 cup pimiento stuffed olives quartered
  • 1 1/2 teaspoon drained capers
  • 1/4 cup tomato paste
  • 1/4 cup red wine vinegar
  • 1 8 ounce can tomato sauce
  • 1/4 cup sugar
  • 1 1/2 teaspoon salt
  • 1 teaspoon basil
  • 3/4 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper


  1. Mix oil and onion in a large bowl that is microwave safe.
  2. Cover bowl with plastic wrap with one corner vented.
  3. Set microwave on high and cook for 9 minutes, checking and stirring the
    mixture every 3 minutes.
  4. Add in the celery to the mixture and cover the bowl again, still with a vent on one corner.
  5. Microwave the celery, oil, and onion mixture on high for 4 minutes.
  6. Add in eggplant, replacing the cover and the vent.
  7. Microwave on high for another 9 minutes, checking on the mixture and stirring every 3 minutes.
  8. Add the rest of the ingredients, replace the cover and vent.
  9. Microwave on high for about 13 to 15 minutes or until boiling.
  10. Take the bowl out of the microwave and let it cool to room temperature, while stirring occasionally and replacing the cover.
  11. This recipe will make 5 servings and can be stored in the refrigerator for a month.

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