Eggplant Appetizer(Caponata) Recipe

Name: Eggplant Appetizer(Caponata)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplant; 1 Tbsp. salt; 3/4 c. olive oil; 2 onions, chopped; 1 (28 oz.) can plum tomatoes; 1/4 lb. Italian green olives, pitted; 3 celery stalks, diced; 1/4 c. capers; 1/4 c. wine vinegar; 2 Tbsp. sugar

Servings: persons

2 large eggplant
1 Tbsp. salt
3/4 c. olive oil
2 onions, chopped
1 (28 oz.) can plum tomatoes
1/4 lb. Italian green olives, pitted
3 celery stalks, diced
1/4 c. capers
1/4 c. wine vinegar
2 Tbsp. sugar

1
Wash and cube eggplant; sprinkle with salt and let stand. Squeeze dry and saute in oil until soft.
2
Drain and set aside. Brown onion in oil.
3
Add tomatoes, olives and celery and cook slowly about 15 minutes.
4
Return eggplant to pan and add capers. Heat vinegar; add and dissolve sugar in vinegar and then pour over eggplant.
5
Correct seasoning with salt and pepper.
6
Cover pan and cook very slowly over a low heat for 20 minutes, stirring to prevent sticking.
7
Serve hot or cold.
8
This keeps very well and is excellent in an antipasto served with crackers.

479

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 10 ingredients. The key ingredients include: 2 large eggplant, 1 Tbsp. salt, 3/4 c. olive oil, 2 onions, chopped, and more.

Yes, Eggplant Appetizer(Caponata) 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.

Eggplant Appetizer(Caponata)

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