Caponata

Caponata

This Sicilian dish features sauteed eggplant, sweet pepper, onion, and celery spiked with vinegar and tomatoes. Serve on toasted Italian bread for a delicious snack or appetizer.

Recipe from Better Homes and Gardens
SERVINGS
16
SERVING SIZE
1/4 cup
YIELD
4 cups
PREP TIME
30 mins

Caponata

This Sicilian dish features sauteed eggplant, sweet pepper, onion, and celery spiked with vinegar and tomatoes. Serve on toasted Italian bread for a delicious snack or appetizer.

Caponata
SERVINGS
16
SERVING SIZE
1/4 cup
YIELD
4 cups
PREP TIME
30 mins
Ingredients
  • 1   medium red sweet pepper, cut into bite-size pieces
  • 2   tablespoons olive oil
  • 3/4  cup chopped onion (1 large)
  • 1/3  cup chopped celery
  • 1/2 28  ounce can Italian-style whole peeled tomatoes in puree, drained
  • 1/2  cup chopped pitted green olives
  • 1/4  cup golden raisins
  • 3   tablespoons white wine vinegar
  • 1   tablespoon capers, rinsed and drained
  • 1   teaspoon sugar
  • 1/4  teaspoon salt
  •  Dash cayenne pepper
  • 1   medium eggplant, peeled and cut into 1-inch cubes
  • 2   tablespoons olive oil
  • 1/4  cup pine nuts, lightly toasted*
  •  Toasted Italian Bread
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Directions
1. 
In a large saucepan, cook sweet pepper in 2 tablespoons olive oil over medium heat for 5 to 8 minutes or until tender. Remove pepper from pan using a slotted spoon; set aside. Add onion and celery to pan. Cook for 5 to 8 minutes or until just tender.
2. 
Add tomatoes, olives, raisins, vinegar, capers, sugar, salt, and cayenne pepper to onion and celery in pan. Cook, uncovered, over low heat for 15 minutes, stirring occasionally. Stir in sweet pepper.
3. 
Meanwhile, in a very large skillet, cook eggplant, half at a time, in 2 tablespoons olive oil over medium heat about 5 minutes or until tender and browned. Transfer eggplant to paper towels to drain. Stir the eggplant into the tomato mixture. Cook, uncovered, for 10 minutes more.
4. 
Cool caponata to room temperature. Or if time permits, cover and refrigerate overnight to allow the flavors to blend. Bring to room temperature before serving. Just before serving, stir in pine nuts. Serve Caponata over Toasted Italian Bread. Makes 4 cups or 16 (1/4-cup) servings.

Note

  • To toast pine nuts, spread nuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 4 to 6 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don't burn.

nutrition information

Per Serving: cal. (kcal) 173, Fat, total (g) 9, sat. fat (g) 1, carb. (g) 20, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 3, pro. (g) 4, vit. A (RE) 62, vit. A (IU) 437, vit. C (mg) 14, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (Ág) 60, sodium (mg) 361, Potassium (mg) 156, calcium (mg) 40, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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