Caponata
From crabhappychick 16 years ago
- 40 minutes to make
- Serves 20
A yummy melange of Italian flavors to serve as an appetizer. I used to make this when I catered art show openings in Baltimore many years ago. Serve on baguette slices or toasted pita triangles.
Ingredients
- 1 1/2 cups olive oil shopping list
- 4 medium eggplants, peeled and cubed shopping list
- 4 large onions, thinly sliced shopping list
- 1 cup plum tomatoes, pureed - San Marzano is nice shopping list
- 4 stalks celery, medium dice shopping list
- 1 cup green olives, chopped (I like to use double this!) shopping list
- 1/2 cup black olives, pitted and chopped shopping list
- 1/2 cup parsley, chopped shopping list
- 2 tablespoons pine nuts shopping list
- 1/2 cup red wine vinegar shopping list
- 1/4 cup sugar shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon pepper shopping list
- 1/8 teaspoon red pepper flakes shopping list
How to make it
- Heat 1 cup oil in skillet. Cook and brown eggplant in batches. When done with all eggplant, put rest of oil in skillet and cook onions until soft. Add tomatoes and celery; cook until celery is soft. Add olives, parsley, nuts and eggplant. Mix and remove from heat.
- Heat vinegar and sugar in pan; stir until sugar is dissolved. Add seasonings and pour over veggies. Simmer 20 minutes or until soft. Serve cold or at room temperature.
- NOTE: To make this gluten-free, serve with tortilla chips.
The Rating
Reviewed by 5 people-
Thank you for sending this recipe, sounds yummy! I do love eggplant!
juliecake
in Bluffdale loved it
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Yummy, eggplants!
bluewaterandsand
in GAFFNEY loved it
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Good stuff.
jenniferbyrdez
in kenner loved it
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