You are here: Home » Recipes » Caponata Caponata Recipe by Relish ContributorKitchen Tested Yield 48 servings This recipe makes quite a bit of this flavorful Italian eggplant and vegetable dish, but you can always cut the recipe in half. PrintEmail Ingredients 2 medium eggplants2 onions, chopped1 1/2 cups thickly sliced celery2 green bell peppers, seeded and cut in 1-inch chunks2 garlic cloves, minced2 (14 1/2-ounce) cans Italian stewed tomatoes with their juice1/3 cup red wine vinegar2 tablespoons sugar2 tablespoons dried basil3 tablespoons tomato paste1/2 cup chopped parsley1 teaspoon pepper1/4 cup sliced stuffed green olives Instructions Cut the unpeeled eggplant into 1-inch cubes. Heat a large pot coated with nonstick cooking spray over medium-low heat and add the eggplant and onions, sauteing until lightly golden, about 6 minutes. Add the celery, green peppers, garlic, tomatoes, vinegar, sugar, basil tomato paste, parsley, pepper and green olives to the pot and stir gently but thoroughly. Simmer, covered, for 30 minutes, stirring occasionally. Remove the lid and simmer about 10 minutes more, or until thick. Makes 3 quarts.