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Caponata Eggplant And Lots Of Good

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Ingredients

Adjust Servings:
1/2 cup rosemary oil or 1/2 cup olive oil
1 large eggplant, peeled and cubed (1/2 inch)
1 cup diced celery
1 onion, sliced
2 garlic cloves, minced
1 cup diced tomato
1/4 cup sun-dried tomato packed in oil
1 cup sliced black olives
1/4 cup capers, rinsed and drained
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons pine nuts, chopped
1/3 cup balsamic vinegar
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano

Nutritional information

16
Calories
6 g
Calories From Fat
0.8 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
67.4 mg
Sodium
2.3 g
Carbs
0.7 g
Dietary Fiber
1.3 g
Sugars
0.3 g
Protein
25g
Serving Size

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Caponata Eggplant And Lots Of Good

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    Thank you, Rita! Apologizing for not rating your recipe for several years. Every time I see eggplant in the market, I do a mental calculation of how many bags of it I have in my freezer. You see, use it for a 'cooking" sauce for fish filets and chicken breasts. It freezes well. I've also used it with pasta as a salad. Even when on a diet, I figured how to make this without olive oil and the results are nearly the same when baked on mild fish or chicken. Really jazzes up a dish. Many ears ago I found the canned commercial variety which is really more like an appetizer spread and loved it. This recipe is much looser than the canned variety and thus more versatle. Love you for posting this recipe.

    • 70 min
    • Serves 50
    • Easy

    Ingredients

    Directions

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    Caponata ‘ Eggplant and Lots of Good Things!, This I’ve been making for years and it ‘s never ever the same This year used balsamic vinegar and sundried tomatoes which brings the basic caponata up to date with our changing tastes This if your are not familiar with this appetizer (relish) dip or spread it ‘s salty, sweet, tangy has lots of texture from celery, eggplant, onions, garlic, olive, capers, and pine nuts This is very complex! Serve it on fresh Italian sliced bread or crackers or as a relish on a sandwich You can even toss it into a small pasta to make a pasta salad Check out recipe #103124 In years gone buy I did can in boiling water bath for 10 minutes I like to jar and give as gifts , Thank you, Rita! Apologizing for not rating your recipe for several years Every time I see eggplant in the market, I do a mental calculation of how many bags of it I have in my freezer You see, use it for a ‘cooking sauce for fish filets and chicken breasts It freezes well I’ve also used it with pasta as a salad Even when on a diet, I figured how to make this without olive oil and the results are nearly the same when baked on mild fish or chicken Really jazzes up a dish Many ears ago I found the canned commercial variety which is really more like an appetizer spread and loved it This recipe is much looser than the canned variety and thus more versatle Love you for posting this recipe , Oh sooo delicious! used 1/4 cup of basil (it’s coming outta my ears) & doubled the capers but left out the salt & sugar (my balsamic vinegar is very thick & syrupy) I did also add a twist or two of coarsely ground black pepper This stuff is great! I am packing up a 1/2 pint to include in a summer garden bounty package for a friend – I know she;ll love it Thank you Rita, this one is a keeper!


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    Steps

    1
    Done

    In a Large Hot Pan Heat Oil and Stir Fry Eggplant Till Golden Brown About 10 Minutes Add Celery, Onions, Garlic, and Tomatoes Cook Till Tender About 5 Minutes.

    2
    Done

    Add Remaining Ingredients and Simmer For 15 Minutes.

    3
    Done

    Stirring Occasionally!

    4
    Done

    Jar or Place in a Sealed Container and Refrigerate Over Night.

    5
    Done

    Serve Cooled.

    6
    Done

    Season With Salt and Pepper If Needed.

    Avatar Of Sean Murphy

    Sean Murphy

    Comfort food queen known for her hearty and soul-warming dishes that evoke nostalgia.

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