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Mamma's Caponata Recipe
Mamma's Caponata Recipe photo by Taste of Home

Mamma's Caponata Recipe

Read Reviews (5)
4.83 5
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES: 24 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Mamma's Caponata in Taste of Home February/March 2010, p29

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.

Reviews for Mamma's Caponata(5)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 29, 2012

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!

MY REVIEW
Reviewed Oct. 17, 2010

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

MY REVIEW
Reviewed Aug. 21, 2010

Just simply delicious!!

MY REVIEW
Reviewed Jul. 28, 2010

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

MY REVIEW
Reviewed Jan. 30, 2010

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

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