Caponata (Eggplant Appetizer) Recipe

Name: Caponata (Eggplant Appetizer)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 1 small onion, chopped; 1 large celery, diced; 1 (14 1/2 ounce) can diced tomatoes, drained; 1 cup tomatoes (crushed); 2 tablespoons capers; 1/2 cup green olives (pitted and halved); 2 tablespoons red wine vinegar; 2 tablespoons sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 large eggplant (diced)

Servings: persons

6 tablespoons olive oil
1 small onion, chopped
1 large celery, diced
1 (14 1/2 ounce) can diced tomatoes, drained
1 cup tomatoes (crushed)
2 tablespoons capers
1/2 cup green olives (pitted and halved)
2 tablespoons red wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 large eggplant (diced)

1
In a 4 quart sauce pan heat 2 tablespoons oil over medium heat.
2
Add onion and celery cook covered 10 minutes, stirring often.
3
Add next 8 ingredients, heat to boil
4
Cover, simmer on low 20 minutes.
5
In a large non stick skillet heat 4 tbsp oil over medium heat. Add eggplant cook 10 minutes or until tender stirring often.
6
Stir tomato mixture into eggplant.
7
Serve on slices of toasted french bread.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons olive oil, 1 small onion, chopped, 1 large celery, diced, 1 (14 1/2 ounce) can diced tomatoes, drained, and more.

Yes, Caponata (Eggplant Appetizer) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caponata (Eggplant Appetizer)

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