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Caponata Recipe

  • 7 tablespoons virgin olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, cut into small dice
  • 1 small or medium red onion, cut into small dice
  • 2 medium-size tomatoes, quartered, squeezed, and seeded and cut into small dice
  • 3 tablespoons tomato paste
  • 8 leaves basil, cut in chiffonade
  • 2 tablespoons chopped thyme leaves
  • ½ cup Vegetable Stock or low-salt canned vegetable broth
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium carrots, peeled and cut into small dice
  • 1 small red or orange bell pepper, cut into small dice
  • ½ large eggplant, cut into small dice (about 3 cups)
  • 1 medium zucchini, outside only cut into small dice
  • 1 medium yellow squash, outside only, cut into small dice
  • 15 cured black olives (such as nicoise), pitted and cut into small dice
  • 1 tablespoon crushed capers
  • 1 tablespoon plus 1 teaspoon balsamic vinegar
  • Double-cut lamb chops and polenta
  • In place of ratatouille, with any dish
  • Seared and roasted chicken breasts
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 159kcal (8%)
Total Fat 13g (20%)
Saturated Fat 2g (9%)
Cholesterol 0mg (0%)
Total Carbohydrate 11g
Dietary Fiber 3g
Sugars 6g
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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