Italian

Eggplant Caponata takes several minutes to prepare.

Eggplant Caponata takes 45 minutes to cook.

Eggplant Caponata makes 15 servings.

The ingredients for Eggplant Caponata are:

1 1/2 lb Eggplant Peeled, cut into 3/4" Cubes
2/3 cup olive oil
Salt and Pepper
3 cups Red Onion, diced or sliced very thin
1 1/2 lbs plum tomato, seeded and chopped
1 cup green olives, pitted and chopped
3 Tbsp Capers
1 cup thinly sliced celery
1/3 cup red wine vinegar
2 tsp. sugar

Here is how you make Eggplant Caponata:

1. Heat oven to 500 degrees.2. Toss eggplant cubes with 1/3 cup of olive oil and season with salt and pepper. Spread in a single layer on large baking tray and roast 10 minutes. Toss eggplant and continue roasting until eggplant browns, another 10 – 15 minutes, stirring every few minutes.3. Heat remaining oil in large skillet and sauté onions 10 minutes. Add tomatoes, olives and capers. Reduce heat to simmer, cover and cook about 15 minutes.4. Add eggplant and celery to pan and continue cooking, covered for about 8 minutes. 5. Remove cover, turn up heat to high and stir in vinegar and sugar. Cook until sugar evaporates and all flavors meld, about 3 more minutes. Season to taste with salt and pepper.6. Serve hot or cold (I prefer cold), with bread, pasta, etc. Number of Servings: 15Recipe submitted by SparkPeople user CHRISMULVEY.

The nutritional information for Eggplant Caponata is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 212.6

• Total Fat: 17.9 g
• Cholesterol: 0.0 mg
• Sodium: 619.5 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 2.4 g
• Protein: 1.2 g

Eggplant Caponata is Italian cuisine.