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Mamma's Caponata

 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 ServingsPrep: 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.
Nutritional Facts: 1/4 cup (calculated without baguette) equals 57 calories,

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Mamma's Caponata (continued)

Nutritional 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.