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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Caponata

Makes: 16 servings
Serving size: 1/4cup Yield: 4 cups
Prep 30 mins Cook 35 mins
Caponata
Ingredients
  • 1  medium  red sweet pepper, cut into bite-size pieces
  • 2  tablespoons  olive oil
  • 3/4  cup  chopped onion (1 large)
  • 1/3  cup  chopped celery
  • 1/2 28  ounce can  Italian-style whole peeled tomatoes in puree, drained
  • 1/2  cup  chopped pitted green olives
  • 1/4  cup  golden raisins
  • 3  tablespoons  white wine vinegar
  • 1  tablespoon  capers, rinsed and drained
  • 1  teaspoon  sugar
  • 1/4  teaspoon  salt
  •  Dash  cayenne pepper
  • 1  medium  eggplant, peeled and cut into 1-inch cubes
  • 2  tablespoons  olive oil
  • 1/4  cup  pine nuts, lightly toasted*
  •  Toasted Italian Bread
Directions

1. In a large saucepan, cook sweet pepper in 2 tablespoons olive oil over medium heat for 5 to 8 minutes or until tender. Remove pepper from pan using a slotted spoon; set aside. Add onion and celery to pan. Cook for 5 to 8 minutes or until just tender.

2. Add tomatoes, olives, raisins, vinegar, capers, sugar, salt, and cayenne pepper to onion and celery in pan. Cook, uncovered, over low heat for 15 minutes, stirring occasionally. Stir in sweet pepper.

3. Meanwhile, in a very large skillet, cook eggplant, half at a time, in 2 tablespoons olive oil over medium heat about 5 minutes or until tender and browned. Transfer eggplant to paper towels to drain. Stir the eggplant into the tomato mixture. Cook, uncovered, for 10 minutes more.

4. Cool caponata to room temperature. Or if time permits, cover and refrigerate overnight to allow the flavors to blend. Bring to room temperature before serving. Just before serving, stir in pine nuts. Serve Caponata over Toasted Italian Bread. Makes 4 cups or 16 (1/4-cup) servings.

From the Test Kitchen
  • To toast pine nuts, spread nuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 4 to 6 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don't burn.
Nutrition Facts (Caponata)
  • Servings Per Recipe 16,
  • cal. (kcal) 173,
  • Fat, total (g) 9,
  • sat. fat (g) 1,
  • carb. (g) 20,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 4,
  • vit. A (RE) 62,
  • vit. A (IU) 437,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • sodium (mg) 361,
  • Potassium (mg) 156,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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