Mamma's Caponata Recipe

5 4 6
Mamma's Caponata Recipe
Mamma's Caponata Recipe photo by Taste of Home
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Mamma's Caponata Recipe

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5 4 6
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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min.
MAKES:
24 servings
TOTAL TIME:
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.
Originally published as Mamma's Caponata in Taste of Home February/March 2010, p29

Nutritional 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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  • 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
  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

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Reviews forMamma's Caponata

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Montgomery77 User ID: 5639798 175101
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
aug2295 User ID: 4631582 101558
Reviewed Oct. 17, 2010

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

MY REVIEW
jasavage17 User ID: 2816108 105524
Reviewed Aug. 21, 2010

"Just simply delicious!!"

MY REVIEW
vicb1963 User ID: 4282680 141881
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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