Caponata(Serves 10 To 15 As Hors D'Oeuvre) Recipe

Name: Caponata(Serves 10 To 15 As Hors D'Oeuvre)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 2 lb. eggplant; 1 Tbsp. salt; 3 Tbsp. olive oil; 1 to 2 c. celery, chopped coarsely; 3/4 c. peeled chopped yellow onion; 1/3 c. vinegar; 4 tsp. sugar; 1 1/2 to 3 c. canned tomatoes, mashed; 2 Tbsp. tomato paste; green olives, chopped; 2 Tbsp. capers; 4 to 5 anchovies; salt and pepper to taste; lettuce; brown crackers

Servings: persons

1 to 2 lb. eggplant
1 Tbsp. salt
3 Tbsp. olive oil
1 to 2 c. celery, chopped coarsely
3/4 c. peeled chopped yellow onion
1/3 c. vinegar
4 tsp. sugar
1 1/2 to 3 c. canned tomatoes, mashed
2 Tbsp. tomato paste
green olives, chopped
2 Tbsp. capers
4 to 5 anchovies
salt and pepper to taste
lettuce
brown crackers

1
Cut eggplant into cubes.
2
Dust with salt; drain in colander. Saute celery and onion in olive oil for about 15 minutes.
3
Saute eggplant for 10 minutes.
4
Place all in a 2-quart kettle.
5
Add balance of ingredients, except salt and pepper.
6
Simmer for 20 minutes, or until liquid evaporates.
7
Season with salt and pepper. Chill.
8
Serve on lettuce with brown crackers.

159

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 15 ingredients. The key ingredients include: 1 to 2 lb. eggplant, 1 Tbsp. salt, 3 Tbsp. olive oil, 1 to 2 c. celery, chopped coarsely, and more.

Yes, Caponata(Serves 10 To 15 As Hors D'Oeuvre) 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(Serves 10 To 15 As Hors D'Oeuvre)

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