STREAMING NOW: Jamie's Super Food

Rustic Caponata

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Wonderfully earthy, like ratatouille, only without the tomato. Use really good olives! I don't use the bell pepper for health reasons, but it adds great color.”
1hr 15mins

Ingredients Nutrition


  1. Pre-heat oven to 350°F.
  2. In a large dutch oven, heat olive oil and onions together, slowly, until they begin to get tender, but do not take on any color (10 minutes).
  3. Add garlic and saute 5 minutes over medium heat.
  4. Add zucchini, eggplant and pepper. Season (1 tsp or so of each) with salt and black pepper. Add fresh herbs.
  5. Toss everything well with the oil, garlic and onions. The eggplant will absorb the oil quickly.
  6. Place, uncovered in the oven for 20 minutes.
  7. De-glaze the pan with the wine and broth. Stir in Sultanas, olives and capers and cook until most of the juices are gone and everything is tender (about 20 more minutes uncovered).
  8. Serve with chopped, fresh parsley and another drizzle of very good olive oil.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a