Cooking Index - Cooking Recipes & IdeasCaponata (Eggplant Appetizer) Recipe - Cooking Index

Caponata (Eggplant Appetizer)

Courses: Sauces, Starters and appetizers
Serves: 1 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozUnpeeled eggplant - cut in
3/4   Cubes
1 tablespoon 15mlKosher salt
1/2 cup 118mlOlive oil
1 cup 62g / 2.2ozCoarsely diced onion
4 cups 948mlSweet red peppers cut (medium)
  Into 3/4" squares - (2 1/2 c.)
1 cup 110g / 3.9ozCelery - coarse dice
8 cups 500g / 17ozRipe Italian tomatoes (medium)
  Pureed to make 2 c. Puree.
1/4 cup 59mlRed wine vinegar
2 tablespoons 30mlSugar
1/2 teaspoon 2.5mlMinced garlic
1/4 cup 59mlPitted - sliced, black olives
3 tablespoons 45mlCapers - (smallest available)
  Salt and ground black pepper

Recipe Instructions

Sprinkle the eggplant with the coarse salt and toss the cubes. Let them drain in a colander for 1/2 hr., then pat dry with paper towels.

Preheat oven to 375F.

Heat olive oil in a 12" skillet and saute onion, peppers, and celery over med. high heat for 5 minutes., stirring. Add the eggplant and toss for another 5 minutes. Add the tomato puree, wine vinegar, sugar, and garlic and stir for 2 minutes. longer.

In the skillet (if it's ovenproof) or baking dish, bake the caponata, uncovered for 20 minutes. Add the olives and capers and stir well. Bake 15 minutes. more, or until most of liquid has evaporated.

Cool the caponata, then taste and season with salt and pepper. Refrigerate, covered, for 24 hrs. before serving. Caponata will keep for at least a week in the 'fridge, or 6 mos. frozen.

Yield: about 6 cups

Low-Fat Meals, Woman's Day, 4/96


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