Caponata (eggplant appetizer)

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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 70.9
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 400.5 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.5 g

View full nutritional breakdown of Caponata (eggplant appetizer) calories by ingredient
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A wonderful way to use a variety of summer vegetables! A wonderful way to use a variety of summer vegetables!
Number of Servings: 11


    2 small eggplants
    2 Tbsp. olive oil
    6 ribs of celery, diced
    2 peppers, green or red or purple or a combination, diced
    2 white onions, med. diced
    5 cloves garlic, minced
    1 - 14 oz. can stewed tomatoes
    2 Tbsp. tomato paste
    3 T. red wine vinegar
    10 green olives, chopped
    1/2 tsp. salt
    pepper and cayenne to taste


Dice unpeeled eggplant and steam in a bit of water until tender. Drain and set aside.
Saute celery, peppers, onions, and garlic in olive oil.
Add tomatoes, paste, drained eggplant, vinegar and 1/2 tsp salt and pepper and cayenne(if you like) to taste.
simmer covered for 10 minutes.
Remove from heat and cool a bit before stirring in chopped green olives. Can be served with Italian Bread or Pita Chips.

Serving Size: Makes 11 - 1/2 cup servings

Number of Servings: 11

Recipe submitted by SparkPeople user SRYHANEN.

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