Italian

Caponata (Eggplant Appetizer) takes 25 minutes to prepare.

Caponata (Eggplant Appetizer) takes 25 minutes to cook.

Caponata (Eggplant Appetizer) makes 8 servings.

The ingredients for Caponata (Eggplant Appetizer) are:

2 eggplant, peeled in stripes, cut into cubes, roasted at 425F for 20-25 min with 1 T olive oil, turn 1/2 way through roasting
2 large red peppers, diced
1 medium onions, chopped
3 stalk celery, diced, from the inside (heart)
3 clove garlic , minced
3 T Capers, lightly chopped
3 tbsp extra virgin olive oil
2 tbsp white wine vinegar
2 tsp sugar plus a pinch
1 can whole roma tomatoes, crush before putting in pan
Salt/pepper to taste

Here is how you make Caponata (Eggplant Appetizer):

Roast eggplant cubes at 425F. Saut? onion and celery in 1 T EVOO on med heat, cook till onion is soft, about 5 min. Add garlic and stir in, cooking another minute. Add red peppers and a pinch of salt and cook 5-8 min, until all is soft, maybe a little golden in spots. Add tomatoes and a pinch of sugar into mixture with another T EVOO and cook 15-20 min stirring often. Add vinegar and remaining sugar and simmer a few more min. The eggplant will cook down and the mixture will incorporate together. A final check for seasoning, including a sprinkle of spicy red pepper complete the dish. Allow to cool to room temp, if you have the patience. Also amazing if you can keep it overnight. Bring to room temp and serve over toasted Italian bread. Serving Size: 1/2 cupNumber of Servings: 8Recipe submitted by SparkPeople user SMYRNA38.

The nutritional information for Caponata (Eggplant Appetizer) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 108.6

• Total Fat: 5.6 g
• Cholesterol: 0.0 mg
• Sodium: 73.1 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 4.7 g
• Protein: 2.2 g

Caponata (Eggplant Appetizer) is Italian cuisine.

The dietary needs meet for Caponata (Eggplant Appetizer) is Vegetarian