Classic Caponata

Name: Classic Caponata Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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

(2)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 6

Ingredients

5T Olive Oil1 1 1/2 pound eggplant, peeled and 1/4" cubed1 medium onion, diced8 garlic cloves, chopped or pressed1 14oz can diced tomatoes with Italian seasonings in juice (Muir Glen brand is best)3T red wine vinegar2T drained capers1/4 C chopped sun dried tomatoes (moist pak, not in oil)1/3 C fresh chopped basilSalt to tasteBalsamic 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.

Servings Per Recipe: 6

Nutritional Info 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

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Member Reviews

PAPILLON57
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
SUNSETINAZ
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