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Caponata Recipe

  • Olive oil
  • 3 large eggplants, with stem ends removed, cut into linch cubes
  • 1 large onion, chopped
  • 3 cups fresh tomato sauce Salsa di Pomodoro
  • ¾ cup pitted green olives, Sicilian, if possible
  • ½ cup capers
  • 1 cup thinly sliced hearts of celery including 2 tablespoons chopped leaves
  • 5 anchovy fillets, finely chopped
  • ½ cup red wine vinegar, or to taste
  • 1 tablespoon sugar, or to taste
  • Salt and freshly ground pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 122kcal (6%)
Total Fat 9g (13%)
Saturated Fat 1g (6%)
Cholesterol 1mg (0%)
Total Carbohydrate 11g
Dietary Fiber 5g
Sugars 5g
Protein 2g
* 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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