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Caponata Recipe

  • 2 medium onions, sliced
  • 2 ribs celery, thinly sliced
  • ½ cup olive oil
  • 3 or 4 small eggplant, unpeeled and cut in strips, or a 1½ pound eggplant, unpeeled and cut in dice
  • 8 tomatoes, peeled, seeded, and chopped, or 1½ cups Italian plum tomatoes
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1½ teaspoons dry basil or 2 tablespoons chopped fresh basil
  • 2 tablespoons tomato paste
  • ½ cup capers
  • 1 cup pitted soft olives—the Italian or Greek variety
  • 1 lemon, thinly sliced
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 99kcal (5%)
Total Fat 8g (13%)
Saturated Fat 1g (6%)
Cholesterol 0mg (0%)
Total Carbohydrate 7g
Dietary Fiber 3g
Sugars 3g
Protein 1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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