CAPONATA (EGGPLANT APPETIZER)
This is from Latona's Specialty Foods in New Jersey. It has a nice clean taste and is good served on sliced toasted baguette.
Provided by MARIA MAC
Categories Spreads
Time 55m
Yield 6 1/2 cups
Number Of Ingredients 12
Steps:
- In a 4 quart sauce pan heat 2 tablespoons oil over medium heat.
- Add onion and celery cook covered 10 minutes, stirring often.
- Add next 8 ingredients, heat to boil
- Cover, simmer on low 20 minutes.
- In a large non stick skillet heat 4 tbsp oil over medium heat. Add eggplant cook 10 minutes or until tender stirring often.
- Stir tomato mixture into eggplant.
- Serve on slices of toasted french bread.
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Atikur Islam
[email protected]This is a great recipe for beginners. It's easy to follow, and the results are delicious.
olsi latifaj
[email protected]I love the addition of capers to this caponata. They add a nice salty and briny flavor.
Nonduduzo Vilakati
[email protected]This is the perfect recipe for a potluck or picnic. It's easy to transport, and it always disappears quickly.
Flor Angel Barroso Jimenez
[email protected]I'm not a vegetarian, but I love this caponata. It's so flavorful that I don't even miss the meat.
Jacob Yon
[email protected]This caponata is a great way to get your kids to eat vegetables. My kids love the sweet and tangy flavors.
Mercy Ogeh
[email protected]I'm always looking for new ways to cook eggplant, and this caponata is a great option. It's healthy, delicious, and easy to make.
Rayanna Mashups
[email protected]This is the perfect dish for a summer party. It's light and refreshing, and it can be served at room temperature.
Lora Alsiyabi
[email protected]I made this caponata for my Italian grandmother, and she loved it! She said it reminded her of the caponata she used to make when she was a child.
vahaid farzali
[email protected]This is a really versatile dish. I've served it as an appetizer, a side dish, and even a main course. It's always a hit.
Iye Kengay
[email protected]I love the way the caponata changes flavor as it sits. The flavors really meld together over time.
Sultan Abbasi
[email protected]This caponata is a great make-ahead dish. I made it a few days ahead of time, and it tasted even better the next day.
Raja Rizwan JanJua
[email protected]I'm not a big fan of eggplant, but I really enjoyed this caponata. The flavors are well-balanced, and the eggplant is not overpowering.
Faith Crosby
[email protected]This is the best caponata recipe I've ever tried. The flavors are amazing, and the eggplant is cooked to perfection.
Prince Shoaib
[email protected]I made this caponata for a party last weekend, and it was a huge hit! Everyone loved it, and I even got a few requests for the recipe.
RANA BEPARY
[email protected]This caponata is a great way to use up leftover eggplant. I always have a few eggplants in my fridge, and this is a great way to use them up before they go bad.
Paddyangel Vegas
[email protected]I love the addition of pine nuts and raisins to this caponata. They add a nice crunch and sweetness to the dish.
shaharyar khattak
[email protected]This was my first time making caponata, and I was really impressed with how easy it was. The instructions were clear and concise, and the dish turned out beautifully.
Malani Padayachee
[email protected]I've made this caponata several times now, and it's always a hit with my friends and family. It's the perfect dish to bring to a party or potluck.
saiful sslove
[email protected]This caponata is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or even a main course. I love the combination of sweet and savory flavors, and the eggplant is cooked to perfection.