MAMMA'S CAPONATA
Great as an appetizer, but you can easily turn this into a meal. Instead of topping bread, serve over warm pasta. -Georgette Stubin, Canton, Michigan
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- 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 onion and celery in remaining oil until tender. Stir in tomatoes and eggplant. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., 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 : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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Towaare Potuo
[email protected]This recipe is too complicated. I don't have the time or patience to make it.
Starr Chan
[email protected]I followed the recipe exactly, but my caponata didn't turn out as good as the pictures. I'm not sure what I did wrong.
Angela Bowman
[email protected]This recipe was a disaster. The caponata turned out mushy and flavorless.
Itz Gv swea
[email protected]I found this recipe to be a bit bland. I added some extra spices to give it more flavor.
Jocelyn Renfro
[email protected]This recipe is a bit too sweet for my taste. I would reduce the amount of sugar next time.
R.S Rayhan Shekh
[email protected]I'm not a big fan of eggplant, but I loved this caponata. The flavors were so well-balanced.
Faheem King
[email protected]This is my new favorite recipe. I've made it several times already, and it's always a hit.
Xethean Bantom
[email protected]I made this caponata for a potluck, and it was a huge success. Everyone loved it!
tonima anik
[email protected]This recipe is a little time-consuming, but it's worth the effort. The caponata is so flavorful and delicious.
Hasan Ali Khan
[email protected]This caponata is so versatile. I've served it as an appetizer, a side dish, and even a main course. It's always a hit.
Varasha Williams
[email protected]I love the way this recipe uses up leftover vegetables. It's a great way to reduce food waste and save money.
dorothy Mdluli
[email protected]This is a great recipe for a summer party. It's light and refreshing, and it's easy to make ahead of time.
Christopher Newell
[email protected]YUM! This caponata is so addictive. I can't stop eating it. It's the perfect combination of sweet, savory, and tangy.
ali gamer pro
[email protected]5 stars! This recipe is a winner. I made it exactly as written, and it turned out perfectly. I served it over grilled fish, and it was delicious.
Joe Czarnecki
[email protected]This was my first time making caponata, and I'm so glad I tried it. It was easier to make than I thought, and the results were amazing. I loved the sweet and tangy flavor, and the texture was perfect.
Betty Elias
[email protected]I've made caponata before, but this recipe is by far the best. The addition of the pine nuts and golden raisins was a nice touch. I served it as an appetizer, and it was a hit with my guests.
Alex Agyenim
[email protected]This recipe is a keeper! The caponata was easy to make and turned out so flavorful. I used fresh vegetables from my garden, and I think that really made a difference. I'll definitely be making this again.
Coronet Tv
[email protected]Mamma's Caponata is a delightful dish that is bursting with flavor. I love the combination of sweet and savory ingredients, and the capers and olives add a nice briny touch. I served it over pasta, but it would also be great on its own or as a side d