Eggplant Zucchini Caponata

caponata 2

This caponata is healthy and oh so delicious! We serve it with bruschetta or crackers, on pasta, or on Shabbos as an appetizer along with challah.  Make it ahead...It tastes even better days after it is prepared.


1/4 cup extra version olive oil
1 large eggplant, peeled and cut into ½ inch cubes
1 large onion, chopped
1 red or yellow bell pepper, chopped into cubes
1 large zucchini, cubed
4 fresh, peeled garlic cloves, minced
4 plum tomatoes, peeled and cubed
1/2 cup green olives, pitted and chopped
1/4 cup capers, rinsed and drained
2 Tablespoons red wine vinegar
A shake of oregano, sugar, salt and freshly ground pepper (to taste)
2 Tablespoons fresh parsley
3 Tablespoons pine nuts, lightly toasted (optional)


Heat oil in a large pot. Saute eggplant, onion, pepper, zucchini for 5-7 minutes, or until the onion is soft. Add garlic and sauté for 2 minutes more.
Mix in remaining ingredients. Cover pot. Simmer, stirring occasionally, for 20-30 minutes, or until eggplant is tender but not too soft. Chill at least 4 hours, or even better overnight. When serving, garnish with additional parsley.

Serve at room temp with toasted bread, crackers, bruschetta, on a bed of lettuce or pasta.