Mamma’s Caponata

Total Time:Prep: 30 min. Cook: 40 min.

Recipe by Georgette Stubin, Canton, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 27, 2023

This is fabulous as an appetizer, but you can easily turn it into a meal. Instead of having it on bread, serve it over warm pasta. —Georgette Stubin, Canton, Michigan

TEST KITCHEN APPROVED

Mamma's Caponata

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Yield:6 cups
Prep:30 min
Cook:40 min
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Ingredients

  • 1 large eggplant, peeled and chopped
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1/3 cup chopped ripe olives
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 2 tablespoons capers, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • French bread baguettes, sliced and toasted
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Directions

  1. 1
    In a Dutch oven, saute eggplant in 1/4 cup oil until tender. Remove from the pan and set aside. In the same pan, saute onions and celery in remaining 2 Tbsp. oil until tender. Stir in tomatoes and eggplant. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  2. 2
    Add the olives, vinegar, sugar, capers, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. Serve warm or at room temperature with baguettes.

Nutrition Facts

1/4 cup: 57 calories, 4g fat (1g saturated fat), 0 cholesterol, 134mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
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