MAMMA'S CAPONATA
Great as an appetizer, but you can easily turn this into a meal. Instead of topping bread, serve over warm pasta. -Georgette Stubin, Canton, Michigan
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- 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 onion and celery in remaining 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 : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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Jerusha Mwarema
[email protected]5 stars! This caponata is amazing! The flavors are incredible and it's so easy to make. I will definitely be making this again and again.
Jay Holland
[email protected]This caponata is a delicious and healthy side dish. It's also a great way to use up leftover vegetables. I highly recommend it!
Happiness Doll
[email protected]I'm a vegetarian and I love this caponata. It's a great way to get my daily dose of vegetables. I often serve it over pasta or rice.
Emmanuel Ameh
[email protected]This caponata is so easy to make and it's always delicious. I love the way the flavors meld together and create such a complex and satisfying dish.
Mahnoor Mahmood
[email protected]I've been making this caponata for years and it's always a hit. It's the perfect dish to bring to a party or potluck. It's also great for meal prep because it keeps well in the refrigerator.
Linguerejobs Jobe
[email protected]I made this caponata for a potluck and it was a huge success. Everyone loved it! I especially liked the addition of the pine nuts, which added a nice crunch and nutty flavor.
Lak Maya Tamang
[email protected]This caponata is the perfect summer dish. It's light and refreshing, and the flavors are so bright and vibrant. I love serving it with grilled fish or chicken.
HACK HE
[email protected]I'm not a big fan of eggplant, but I decided to give this recipe a try anyway. I'm so glad I did! The eggplant was cooked perfectly and the caponata was incredibly flavorful. I'll definitely be making this again.
S_S GAMER
[email protected]This caponata is a great way to use up leftover vegetables. I had some eggplant, tomatoes, and celery that were about to go bad, so I decided to give this recipe a try. I'm so glad I did! The caponata turned out delicious and I can't wait to make it
Dipak Bomjan
[email protected]I made this caponata for a dinner party and it was a huge hit! Everyone raved about the flavors and couldn't stop eating it. I followed the recipe exactly and it turned out perfectly. Thank you for sharing this amazing recipe!
lois garcia
[email protected]Mamma's Caponata is an explosion of flavors and textures that transports me to the heart of Sicily. The sweetness of the eggplant, the tanginess of the tomatoes, and the crunch of the celery and almonds create a symphony of tastes that dance on my pa