This recipe was given to me by the world-famous Italian restaurateur, John Arena. John created this recipe and uses it as a salad, antipasti or even as a base for fried eggs. I'm sure in any presentation, the flavors are fantastic.


  • 1/2 cup extra virgin olive oil
  • 1/3 cup corn oil
  • 8 whole cloves garlic
  • 1 medium white onion, thinly sliced
  • 1/2 yellow bell pepper, sliced
  • 1/2 red bell pepper, sliced
  • 1/4 cup jalapeno pepper, diced
  • 2 cups yellow squash skin-on, sliced
  • 2 cups zucchini skin-on, sliced
  • 2 cups eggplant skin-on, diced
  • 2 cups tomatoes, peeled and diced
  • 1/4 cup basil leaves
  • salt and pepper to taste

In a large sauté pan, heat oils over medium-high heat. Add 8 whole cloves garlic, 1 medium onion and 1/2 each yellow and red bell peppers and cook 2-3 minutes, stirring occasionally. Add 1/4 cup jalapeno peppers, 2 cups squash, 2 cups zucchini and 2 cups eggplant and cook until all ingredients are al dente, stirring occasionally for approximately 15 minutes. Add 2 cups tomato and 1/4 cup basil and continue to cook an additional 5-7 minutes. Season to taste using salt and pepper. Caponata is perfect for jarring or canning by following simple directions found in most cookbooks. You may wish to refrigerate and eat cold or serve warm as a vegetable or side dish.

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