Caponata

Makes:
10 servings
Prep:
20 mins
Cook:
30 mins
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Caponata

Ingredients
3
tablespoons olive oil
1
large eggplant, cut into 1/2-inch pieces (6 cups)
1
large onion, chopped (1 cup)
2
stalks celery, chopped (1 cup)
1/4
cup red wine vinegar
2
tablespoons sugar
1/2
teaspoon salt*
1/2
teaspoon pepper
2
large tomatoes, seeded and chopped (2 cups), or 1 14-1/2-ounce can diced tomatoes, drained
1/3
cup chopped pitted green olives
1/4
cup capers, drained (3-1/2-ounce jar)
1/4
cup tomato sauce

Directions

  1. In large skillet heat 2 tablespoons of the olive oil over medium heat. Add eggplant; cook and stir 5 to 6 minutes or until starting to brown. Remove from skillet. Add remaining olive oil to skillet; cook onion and celery in hot oil about 5 minutes or just until tender.
  2. Meanwhile, in small saucepan combine vinegar, sugar, salt, and pepper. Cook and stir over medium-low heat until sugar dissolves. Add eggplant, tomatoes, olives, capers, tomato sauce, and pine nuts. Pour vinegar mixture over vegetables. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and sauce is thickened. Serve as an antipasto with Italian bread or chilled as a side dish with meat and poultry. Makes 10 to 12 servings.

From the Test Kitchen

*Note:

If using canned tomatoes, omit salt.

Dietary exchanges:

2 vegetable, 1-1/2 fat.

Nutrition Facts

(Caponata)
    Per serving:
  • 110 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 340 mg sodium,
  • 12 g carb.,
  • 2 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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