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Caponata

:  November/December 1993

Your rating: None Average: 3.7 (3 votes)

This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread.


READER'S COMMENT:
"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...
Caponata Recipe

Makes: About 2 cups

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 eggplant, (1 pound)
  • 2 teaspoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 1/2 cup tomato sauce
  • 1/4 cup dry white wine
  • 1/4 cup red-wine vinegar
  • 1 small stalk celery, finely chopped
  • 6 black olives, such as Kalamata, pitted and finely chopped
  • 1 tablespoon drained capers, rinsed and finely chopped
  • 1 1/2 tablespoons sugar
  • 3 tablespoons chopped fresh parsley
  • Salt & freshly ground pepper, to taste

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Preparation

  1. Preheat oven to 400°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.
  2. 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.
  3. Before serving, stir in parsley and season with salt, pepper and additional vinegar, if desired. Serve at room temperature.

Tips & Notes

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

Nutrition

Per 2-tablespoon serving: 29 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 4 g carbohydrates; 1 g added sugars; 1 g protein; 1 g fiber; 89 mg sodium; 112 mg potassium.

Exchanges: Free Food


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Recipe Categories

Type of Dish
Side dish, vegetable
Appetizer
Ethnic/Regional
Italian
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
More than 1 hour
Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Saute
Meal/Course
Appetizers
Season
Summer
Fall
Style/Theme
Entertaining, casual
Make ahead instructions
Vegan
Vegetarian
Publication
November/December 1993
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