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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
  • Total Time
    Prep: 30 min. Cook: 40 min.
  • Makes
    6 cups

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 onion 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.
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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Reviews

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Average Rating:
  • becky1460
    Oct 29, 2012

    No comment left

  • Montgomery77
    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!

  • aug2295
    Oct 17, 2010

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

  • jasavage17
    Aug 21, 2010

    Just simply delicious!!

  • vicb1963
    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

  • georgiegirl73
    Mar 1, 2010

    No comment left

  • conniedavis
    Jan 30, 2010

    No comment left