Packed with veggies, Caponata has a wonderfully delicious sweet and sour taste. Serve on slices of Olive Oil Toast for a wonderful appetizer or use as a sauce on your favorite whole grain or pasta.
- 1 large eggplant
- 4 Tablespoons olive oil
- 1 cup celery, finely chopped, divided
- 1 onion, finely chopped
- 1 (14-ounce can) plum tomatoes, pureed, or tomato puree
- 15 pitted green olives, sliced
- 2 Tablespoons capers
- 2 Tablespoons tomato paste
- 1 teaspoon dried oregano
- 3 Tablespoons red wine vinegar
- 1 Tablespoon sugar
- Salt and pepper to taste
- Peel and cube eggplant. Sprinkle with salt.
- Place salted eggplant in a colander over a bowl or in the sink for 30 minutes.
- Rinse the salt off of the eggplant and pat dry.
- Heat 2 Tablespoons of the oil in a large skillet. Add celery and onion. Cook until soft and golden brown – do not allow to char. Transfer to a bowl.
- Heat remaining 2 Tablespoons of oil in the skillet. Add eggplant and cook stiring constantly. You want the eggplant to break down. Cook for 20-30 minutes.
- Add the celery mixture back to the pan.
- Add tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil then reduce heat and simmer uncovered until thickened – about 30 minutes.
- Season with vinegar, sugar, salt, and pepper. Add more vinegar as needed to give a good sweet and sour taste.
Nutrition Information per Serving
- Serving Size: 1/8 recipe (6 ounces)
- Vegetables: 1 cup
- Fruits: 0 cups
- Calories: 120 calories
- Carbohydrates: 11 grams
- Fiber: 3 grams
- Protein: 1 gram
- Fat: 8 grams
- Sodium: 280 mg