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Mamma's Caponata Recipe

Mamma's Caponata Recipe photo by Taste of Home

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Great as an appetizer, but you can easily turn this into a meal. Instead of topping bread, serve over warm pasta. Georgette Stubin, Canton, Michigan

This recipe is:

Diabetic Friendly

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Mamma's Caponata Recipe

Prep: 30 min. Cook: 40 min.

Yield: 24 Servings

30 40 70

Ingredients

1 large eggplant, peeled and chopped
1/4 cup plus 2 tablespoons olive oil, divided
2 medium onions, chopped
2 celery ribs, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/3 cup chopped ripe olives
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons capers, drained
1/2 teaspoon salt
1/2 teaspoon pepper
French bread baguettes, sliced and toasted

Directions

In a Dutch oven, saute eggplant in 1/4 cup oil until tender. Remove from the pan and set aside. In the same pan, saute onions and celery in remaining oil until tender. Stir in tomatoes and eggplant. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Add the olives, vinegar, sugar, capers, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. Serve warm or at room temperature with baguettes. Yield: 6 cups.

Nutritional Facts 1/4 cup (calculated without baguette) equals 57 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 134 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Mamma's Caponata in Taste of Home February/March 2010, p29

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Mamma's Caponata

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Reviewed on May. 29, 2012 by Montgomery77

Excellent! I've been searching for a good and easy recipe for caponata for a long time, and I finally found it. Thanks so much for sharing!

Reviewed on Oct. 17, 2010 by aug2295

Yum! I added garlic and red pepper and left out the olives and capers. This was delicious!

Reviewed on Aug. 21, 2010 by jasavage17

Just simply delicious!!

Reviewed on Jul. 28, 2010 by vicb1963

GREAT TASTING ONLY THING I DID DIFFERENT WAS ADDED FRSH GARLIC AND BASIL TO AT THE END AND TOP THE BREAD OFF WITH A LIITLE FRESH PARMESAN CHEESE MAID IT EXTRA YUMMY

Reviewed on Jan. 30, 2010 by ConnieD53

Because I wanted more eggplant, I cut everything in half (but the eggplant). My tomatoes had basil and garlic. This was so yummy!!