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Mamma’s Caponata

Name: Mamma's Caponata
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 cups.
Cuisine: Europe, Italian
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

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Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 40 min.

Makes

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

Mamma's Caponata Recipe photo by Taste of Home

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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 2 Tbsp. 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.

Mamma’s Caponata

Ingredients

Directions

Nutrition Facts

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