July 18, 2026

Caponata

Name: Caponata
Prep time: 10 min
Total time: 50 min
Yield: 4
Ingredients: ½ head of cauliflower; 1 eggplant; 1 red onion; 1 red pepper; 3 peeled carrots; 2 stalks of celery; 1 can (156ml) Hunt's Tomato Paste; 3 cans (389ml) of Hunt's Tomato Sauce; 1/4 cup of sugar; 1/2 cup of red vinegar; 1 tablespoon of capers; 1/2 cup of chopped olives; 1 cup of water; 4 slices of rustic bread cut into cubes; 1 cup of grated parmiagiano

10

Prep Time Minutes
50
Total Time Minutes
15
Number of Ingredients
4
Servings

Ingredients

½ head of cauliflower
1 eggplant
1 red onion
1 red pepper
3 peeled carrots
2 stalks of celery
1 can (156ml) Hunt's Tomato Paste
3 cans (389ml) of Hunt's Tomato Sauce
1/4 cup of sugar
1/2 cup of red vinegar
1 tablespoon of capers
1/2 cup of chopped olives
1 cup of water
4 slices of rustic bread cut into cubes
1 cup of grated parmiagiano

Directions

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Step one

Peel and dice all the vegetables the same size - just a bit larger than 1cm.
Step two

In a small pot, combine the vinegar, sugar and 2 tablespoons of tomato paste and bring to a boil.
Step three

In a separate pan, add a tablespoon of Olive Oil and sauté the vegetables without browning. Start first with the eggplant as it needs more time to cook, then add in the others.
Step four

Once all vegetables are cooked down, add the tomato paste and vinegar mixture, water, capers and olives and bring all to a simmer for 5-10 minutes.
Step five

Serve on its own or on top of toasted sourdough/country bread rubbed with garlic like a vegetable bruschetta.