Sicilian Eggplant Caponata

Serve caponata warm or cool on slices of baguette. It's also good as a chunky sauce for pasta, with plenty of freshly grated Parmesan.

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  • prep time 35 min
  • total time 50 min
  • ingredients 9
  • servings 2
 

Ingredients

1/2
lb. tomatoes (1 large or 2 small)
1/2
lb. baby eggplants or 1/2 medium eggplant, unpeeled, cut into 1/2-inch cubes (2 cups)
2
teaspoons olive oil
1/3
cup chopped onion
1
to 2 garlic cloves, minced
1/4
cup chopped fresh basil
1/2
teaspoon sugar
1/4
teaspoon salt
2
teaspoons white wine vinegar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Bring 4 cups water to a boil in large saucepan over high heat. Place tomatoes in water for 10 seconds. With slotted spoon, remove tomatoes from water; set aside to cool.
  • 2 Place eggplant cubes in water in saucepan; cover and simmer 10 minutes. Drain; set eggplant aside.
  • 3 Wipe saucepan dry with paper towels. Heat oil in saucepan over medium heat until hot. Add onion; cook 5 minutes, stirring frequently.
  • 4 Meanwhile, remove and discard skins from tomatoes; coarsely chop tomatoes.
  • 5 Add tomatoes, eggplant, garlic, basil, sugar, salt and vinegar to onion in saucepan; mix well. Cook over medium heat for 10 minutes, stirring occasionally. Cool 2 hours or until room temperature, or refrigerate until serving time.
  • 6 Serve caponata on slices of baguette-style French bread.
  • 1 Bring 4 cups water to a boil in large saucepan over high heat. Place tomatoes in water for 10 seconds. With slotted spoon, remove tomatoes from water; set aside to cool.
  • 2 Place eggplant cubes in water in saucepan; cover and simmer 10 minutes. Drain; set eggplant aside.
  • 3 Wipe saucepan dry with paper towels. Heat oil in saucepan over medium heat until hot. Add onion; cook 5 minutes, stirring frequently.
  • 4 Meanwhile, remove and discard skins from tomatoes; coarsely chop tomatoes.
  • 5 Add tomatoes, eggplant, garlic, basil, sugar, salt and vinegar to onion in saucepan; mix well. Cook over medium heat for 10 minutes, stirring occasionally. Cool 2 hours or until room temperature, or refrigerate until serving time.
  • 6 Serve caponata on slices of baguette-style French bread.

EXPERT TIPS

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Expert Tips

Dip can be refrigerated up to 2 days.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 Cup
Calories
30
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
70mg
70%;
Total Carbohydrate
4g
4%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
8%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.