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Angelinas Caponatina

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Ingredients

Adjust Servings:
1 large eggplant, peeled and finely diced
salt
1/2 cup olive oil, divided
1 medium onion, chopped
2 large celery ribs, chopped
1 large green pepper, chopped
2 large garlic cloves, minced
10 large pimiento-stuffed green olives, chopped
2 tablespoons drained nonpareil capers
salt and pepper
1 tablespoon sugar
2 tablespoons red wine vinegar
1 1/2 cups tomato sauce or 1 1/2 cups marinara sauce
1/2 teaspoon red pepper flakes (optional)

Nutritional information

446.9
Calories
331 g
Calories From Fat
36.8 g
Total Fat
5.1 g
Saturated Fat
0 mg
Cholesterol
854.7 mg
Sodium
29.5 g
Carbs
10.5 g
Dietary Fiber
17.4 g
Sugars
4.9 g
Protein
1494g
Serving Size

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Angelinas Caponatina

Features:
    Cuisine:

    Very nice appetizer. Far better than what you can get in a jar!

    • 200 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Angelina’s Caponatina, My mother absolutely loved this caponatina (or caponata – I believe the distinction is in how finely you chop the components), Although she became disabled, she would patiently wait for eggplants to go on sale, buy up a bunch, and invite me over to prepare this recipe We would freeze it in small containers to have throughout the year as a treat, or to bring to a friend’s house at a moment’s notice Although this is generally served as an appetizer, you can be pretty creative with it Serve it in an omelet or over some pasta You can also add it to your antipasto platter I just like to scoop it up with some water crackers, as a snack I have actually made a meal out of doing that, though, because once I start, I can’t stop It is generally served cold, although room temperature is fine too , Very nice appetizer Far better than what you can get in a jar!


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    Steps

    1
    Done

    Place Eggplant in a Colander in the Sink and Sprinkle Lightly With Salt. Let Sit For 2 Hours and Rinse.

    2
    Done

    Heat 1/4 Cup Olive Oil in Large Skillet Over Medium Heat and Saute Eggplant Until It Is Soft and Translucent, About 15 Minutes. Remove from Skillet With Slotted Spoon and Reserve.

    3
    Done

    Heat Remaining 1/4 Cup Olive Oil in Skillet, Then Saute Onion, Celery, Green Pepper, and Garlic Until Soft and Translucent, About 10 Minutes. Add Reserved Eggplant, Olives, Capers, Salt and Pepper to Taste, Sugar, Vinegar, Sauce and Red Pepper Flakes (if Using). Simmer, Covered, For 20 Minutes, Stirring Frequently. Let Cool, Then Refrigerate.

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    Brisa Hensley

    Spice whisperer known for creating dishes that pack a flavorful punch.

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