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Mamma's Caponata
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
24 Servings
Prep: 30 min. Cook: 40 min.
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.
Nutrition Facts:
1/4 cup (calculated without baguette) equals 57 calories,
© Taste of Home 2013
2 of 2
Mamma's Caponata
(continued)
Nutrition Facts:
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.
© Taste of Home 2013