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Mamma's Caponata Recipe

Mamma's Caponata Recipe

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. YIELD: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

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.

Nutritional Facts

1/4 cup: 57 calories, 4g fat (1g saturated fat), 0mg cholesterol, 134mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 1g protein Diabetic Exchanges:1 vegetable, 1/2 fat

Reviews for Mamma's Caponata

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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"

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