This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread. Source: EatingWell Magazine, November/December 1993

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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 400 degrees F. Pierce eggplant with a fork in several places and set on a baking sheet. Bake until the eggplant is soft when pressed, 30 to 40 minutes. Cool for 5 minutes. Peel off skin and discard. Finely chop the pulp.

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  • Heat oil in a large saucepan over medium heat. Add onion and cook until softened and beginning to color, about 5 minutes. Add the eggplant, tomato sauce, wine, vinegar, celery, olives, capers and sugar; simmer, stirring often, until thickened, 10 to 15 minutes. Chill.

  • Before serving, stir in parsley and season with salt, pepper and additional vinegar, if desired. Serve at room temperature.

Tips

Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days.

Nutrition Facts

29 calories; 1 g total fat; 0.1 g saturated fat; 85 mg sodium. 107 mg potassium; 4.2 g carbohydrates; 1.1 g fiber; 3 g sugar; 0.5 g protein; 106 IU vitamin a iu; 3 mg vitamin c; 10 mcg folate; 8 mg calcium; 7 mg magnesium; 1 g added sugar;

Reviews (1)

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Rating: 4 stars
10/31/2011
Thought this was a really nice version of caponata. The only complaint I heard was that it was a little too tangy from the red wine vinegar which I really liked but was too much for others. May just cut that back next time. Also used a few more olives than the recipe called for and used homemade sauce rather than any of the jarred stuff. Came out really good! Read More