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