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Mom's Caponata

My Mom was a wonderful cook who took chances, read cookbooks like they were novels, collected cooking magazines for decades, and shared her passion for beautiful food with me. We used to watch Julia Child and Graham Kerr together like other people watched soap operas. Now my mom is 87 and in a nursing home. I make and bring her favorite foods to her. She gave me the greatest compliment recently - telling me that when she eats my food, it's like she's eating her own creations. Thank you Mom!"


1 1/2 lbs eggplant, peeled and cut into 1/2 inch cubes
2 T olive oil
1 1/2 cups of chopped celery
2 green peppers
1 sweet onion
2 1/2 cups canned plum tomatoes
1/2 cup tomato paste
1/3 cup red wine vinegar
1 T sugar
2 T capers
10 pitted green olives, coarsely chopped
chopped parsley
freshly ground pepper


In large deep pan – such as a Dutch oven – sauté eggplant in olive oil for about 10 minutes. Drain on paper towels.

Sauté celery, peppers and onion in oil for five minutes.

Put eggplant back in pan with other vegetables and add tomatoes, tomato paste, vinegar, salt, sugar, olives, parsley and ground pepper.

Cook for 15 minutes.

Serve chilled.

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