TMB Studio
Mamma’s Caponata
TOTAL TIME: Prep: 30 min. Cook: 40 min.
YIELD: 6 cups.
This is fabulous as an appetizer, but you can easily turn it into a meal. Instead of having it on bread, serve it over warm pasta. —Georgette Stubin, Canton, Michigan
Ingredients
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1 large eggplant, peeled and chopped
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1/4 cup plus 2 tablespoons olive oil, divided
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2 medium onions, chopped
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2 celery ribs, chopped
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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1/3 cup chopped ripe olives
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1/4 cup red wine vinegar
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2 tablespoons sugar
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2 tablespoons capers, drained
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1/2 teaspoon salt
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1/2 teaspoon pepper
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French bread baguettes, sliced and toasted
Directions
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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 2 Tbsp. oil until tender. Stir in tomatoes and eggplant. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
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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.
Nutrition Facts
1/4 cup: 57 calories, 4g fat (1g saturated fat), 0 cholesterol, 134mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
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