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Serves 4 - 6


1 eggplant (large, washed, trimmed, skinned, and diced into 1-inch cubes)
1  lemon (small, washed and thinly sliced)
4  zucchini (medium, washed, trimmed, and sliced to 1/2-inch slices)
1/2 c. stuffed green olives (pitted or pimento)
1/2 c. black olives (pitted and sliced)
1/2 bunch parsley (finely minced)
1/2 tsp. Italian spices (dried)
1 28 oz. can of tomatoes (ground San Marco or plum)
Salt and pepper (to taste)
1/4 c. red wine
6 cloves of garlic (finely minced)
2 tbsp. balsamic vinegar
1/3 c. olive oil (extra virgin)


Preheat oven to 350 degrees F. Add everything to a 4-5 quart Dutch oven in order of ingredient list. Cover and roast for 2 to 3 hours until vegetables are cooked down and softened, reducing temperature to 325 degrees F. midway through. Alternatively, you can start at 325 degrees F. and cook for 3 to 4 hours without temperature adjustment. Taste test and adjust seasonings.


This is the simplest, sunniest dish you can imagine. Don’t bother stirring as you layer on the ingredients that you will slow roast allowing you to dip yourself and guests into Mediterranean heaven. This is nice as part of a vegetarian meal or a side with poached salmon. Caponata may be served hot or cold. Add French or challah bread as hearty sides. Caponata may be utilized as a topping for omelet, quiche, or bruschetta toppings.

Submitted By:

Marcy Goldman
Revised 8/14.