Caponata di Mamma Rosa | Healthy, Delicious and Easy Italian Vegetable Recipe

“Caponata” is a broad term for mixed vegetable dishes, and this one is particularly close to our hearts as it’s a family recipe which comes from Eva’s mother, Mamma Rosa! It’s very easy to make, with an irresistible sweet and sour taste. This is always a favorite of guests who join us in Calabria, and Mamma Rosa can never make enough to satisfy the demand!

Caponata di Mamma Rosa | Healthy, Delicious and Easy Italian Vegetable Recipe

Typically, Mamma Rosa includes fresh Calabrian peppers into her caponata for a spicy kick. The round, tomato-shaped peppers she uses are difficult to find outside of Calabria. You can skip them and the dish will be just as good, albeit milder, or you can substitute them with one or two jalapeño peppers or any fresh chili of your choice.

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CAPONATA DI MAMMA ROSA RECIPE

Makes: 4 servings

Cook Time: 20 minutes 

For this recipe, you will need:

• Extra-virgin olive oil

• 1 large russet potato, peeled and cubed

• 1 large bell pepper, sliced

• 1 or 2 fresh jalapeño peppers, sliced, or to taste (optional, see above)

• ½ large eggplant or 1 small eggplant, cubed

• 2 zucchini, cubed

• Salt

• ½ cup white or red wine vinegar, or to taste (try to find a strong vinegar, you want plenty of acidity)

• Plain dry breadcrumbs, to taste

Pour enough extra-virgin olive oil into a large pan to generously coat the bottom and heat over medium heat. When the oil is hot, add the potato, bell pepper and jalapeños, and sauté for 5 minutes.

Next, add in the eggplant and zucchini. Generously salt the vegetables and continue to sauté them until the potatoes are tender and golden brown.

Pour in the vinegar, increase the heat and bring to a brisk simmer for about 30 seconds. Stir in the breadcrumbs.

For best results, let the dish cool to room temperature before serving.

Buon appetito!