Eggplant Appetizer (Caponata) Recipe

RatingDifficultyBeginner

For a delicious hot relish or cold appetizer, eggplant is cooked with celery, tomatoes, olives, and capers in this Sicilian caponata recipe.

Yields1 Serving
Prep Time30 minsCook Time35 minsTotal Time1 hr 5 mins
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 1 large eggplant
 ½ plus 2 Tbsp. olive oil
 2 ½ sliced onion
 1 diced celery
 10 cans tomato sauce
 ¼ red wine vinegar
 2 Tbsp. sugar
 2 Tbsp. drained capers
 ½ tsp. salt
 dash of pepper
 12 pitted black olives, cut in slivers


1

Wash eggplant; cut into 1/2-inch cubes

2

In 1/2 cup hot oil in large skillet, saut eggplant until tender and golden brown

3

Remove eggplant and set aside

4

In 2 tablespoons hot oil in same skillet, saut onion and celery until tender, about 5 minutes

5

Return eggplant to skillet

6

Stir in tomato sauce; bring to boiling

7

Lower heat and simmer, covered, 15 minutes

8

Add vinegar, sugar, capers, salt, pepper and olives

9

Simmer, covered, and stirring occasionally 20 minutes longer

10

Refrigerate, covered, overnight

11

Serve chilled with crisp toast rounds

12

Makes 6 to 8 appetizer servings

Ingredients

 1 large eggplant
 ½ plus 2 Tbsp. olive oil
 2 ½ sliced onion
 1 diced celery
 10 cans tomato sauce
 ¼ red wine vinegar
 2 Tbsp. sugar
 2 Tbsp. drained capers
 ½ tsp. salt
 dash of pepper
 12 pitted black olives, cut in slivers

Directions

1

Wash eggplant; cut into 1/2-inch cubes

2

In 1/2 cup hot oil in large skillet, saut eggplant until tender and golden brown

3

Remove eggplant and set aside

4

In 2 tablespoons hot oil in same skillet, saut onion and celery until tender, about 5 minutes

5

Return eggplant to skillet

6

Stir in tomato sauce; bring to boiling

7

Lower heat and simmer, covered, 15 minutes

8

Add vinegar, sugar, capers, salt, pepper and olives

9

Simmer, covered, and stirring occasionally 20 minutes longer

10

Refrigerate, covered, overnight

11

Serve chilled with crisp toast rounds

12

Makes 6 to 8 appetizer servings

Eggplant Appetizer (Caponata) Recipe

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