SparkPeople Advertisers Keep the Site Free

4 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 145.7
  • Total Fat: 11.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 176.3 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 1.9 g

View full nutritional breakdown of Classic Caponata calories by ingredient
Report Inappropriate Recipe

Classic Caponata

Submitted by: MAMABIGDOG

Introduction

Flavorful, flexible dish- use as an appetizer on crostini, or as a chunky sauce for pasta- adapted from Epicurious Flavorful, flexible dish- use as an appetizer on crostini, or as a chunky sauce for pasta- adapted from Epicurious
Number of Servings: 6

Ingredients

    5T Olive Oil
    1 1 1/2 pound eggplant, peeled and 1/4" cubed
    1 medium onion, diced
    8 garlic cloves, chopped or pressed
    1 14oz can diced tomatoes with Italian seasonings in juice (Muir Glen brand is best)
    3T red wine vinegar
    2T drained capers
    1/4 C chopped sun dried tomatoes (moist pak, not in oil)
    1/3 C fresh chopped basil

    Salt to taste
    Balsamic vinegar for drizzle

Directions

Makes 6-8 appetizer servings, or 4 servings for main dish pasta

Heat oil in heavy large pot or skillet over medium heat. Add eggplant, onion, and garlic. Saute until eggplant is soft and browned, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers and sun dried tomatoes. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season to taste with salt and pepper. Mix in fresh basil.

Serving options:

As an appetizer, or for a small meal, serve warm or at room temperature on toasted baguette spread with (or without) herbed goat cheese. Add a nice salad with a balsamic vinaigrette and you're set.

As a main dish pasta: Mix into cooked pasta, sprinkle with Parmesan cheese and stir in grilled chicken. A wonderful light meal!

Number of Servings: 6

Recipe submitted by SparkPeople user MAMABIGDOG.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • Thank you for this - it saved me entering my own recipe. I basically always make caponata this way, except that I use a few black olives instead of the capers. I always make this as a side dish with grilled fish - and any leftovers are always delicious over pasta. - 9/6/11

    Was this review helpful?   yes  No
  • The capers are a great touch.
    Great explanation of how versatile this recipe is! Yummy, yummy - and healthy!
    I like to add chopped black olives (to taste) just before the cover and simmer part. And a squeeze of fresh lemon juice (a few drops) just before serving.
    - 12/2/08

    Was this review helpful?   yes  No