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Nutrition Facts
Serving Size 1 (544g) Recipe makes 4 servings The following items or measurements are not included below: balsamic vinaigrette 1 bunch basil red wine vinegar
Calories 340
Calories from Fat 55		(16%)
Amount Per Serving		%DV
	Total Fat 6.1g	9%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 816mg		34%
Potassium 1247mg		35%
Total Carbohydrate 73.5g		24%
	Dietary Fiber 14.0g	56%
	Sugars 53.5g
Protein 5.7g		11%
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Christmas Dinner, 2006

ratherbeswimmin'

Eggplant (Aubergine) Caponata

Recipe #39195 | 45 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: 1Steve
Sep 3, 2002

Italian Style Eggplant Appetizer. Very versatile. It's equally good served warm or at room temperature with crusty Italian bread, as well as hot over pasta or chilled as a salad.

SERVES 4 -6 (change servings and units)

Ingredients

olive oil
2 large eggplants, small dice or 4 small eggplants, small dice
1 large red pepper, small dice
1 medium green pepper, small dice
2 medium red onions, small dice
3 tablespoons garlic, chopped
4 tablespoons capers, divided (2 Tablespoons chopped, 2 Tablespoons whole)
6 anchovy fillets, minced (optional)
1 cup balsamic vinaigrette
3/4 cup brown sugar
3/4 cup tomato puree
1 bunch basil, chiffonade (means finely chopped)
2 tablespoons oregano, chopped
salt and pepper
1/2 cup red wine vinegar
1 cup pitted green olives (usually come in a jar stuffed with pimentos)

Directions

1
Heat about 1/4 inch of oil in a large saute pan (as the eggplant will soak it up).
2
Brown the eggplant in the oil in small batches.
3
Set aside in a stainless steel bowl.
4
Note: the eggplant is usually cooked with the skin on it adds color to the dish, however if you find the skin to be particularly tough or stringy you can peel the eggplant and cook it skinned.
5
Heat more oil.
6
Sauté peppers until soft.
7
Add sautéed peppers to bowl with the eggplant.
8
Cook onions and garlic until onions are tender.
9
Add brown sugar and vinegar and cook 2 minutes more.
10
Add tomato puree and green olives and cook until you have a thick, brown sweet-and-sour sauce.
11
Pour sauce over eggplant and peppers and toss to coat.
12
Add capers, anchovies and herbs, and mix well.
13
Adjust seasonings to taste.
14
Serve warm or at room temperature with slices of crusty Italian bread.
15
Also excellent served hot on top of pasta or chilled and served as a salad.

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Featured Reviews for This Recipe

From: Triedandtested

On May 16, 2006

Never tried Caponata before but was making Jo Mama's spaghetti and my wife asked me to do a veggie dish starter. Made it as per recipe but didn't have any capers - chopped gherkins worked really well. Anyhow back to the review. My only criticism is that the Caponata was too greasy this was easily resolved next time of making by slicing the aubergine, laying the slices on a paper towel, lightly salting it then place a plate with some weight (cans or cookbooks) on top for at least 30 mins. This drains the water you can then fry the aubergine in loads less oil or better still bake in the oven till just brown.

2 people found this review helpful

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From: hellokitty

On Nov 26, 2005

We had this for a Thanksgiving side dish, and it just gets better and tastier the more it is reheated as leftovers. So far I have had it in a turkey sandwich, alone cold, or warm on a piece of garlic rubbed french bread. All equally delicious, and great flavor. I did not have oregano so I subbed Italian herb seasoning instead (dried) and did not add so much balsalmic vinegar, probably only about 1/3 cup? I used aged balsalmic vinegar though, so that might have changed the consistency a bit. Great recipe!

2 people found this review helpful

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From: spatchcock

On Apr 15, 2004

I have now made this several times. This is an excellent and versatile recipe--I even froze a bunch of it and have reheated it to serve with pasta or as relish for a main dish. I did leave the skin on the eggplant for color and fiber. I also added a bit of white wine. thanks for posting!

7 people found this review helpful

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From: Gardengirl

On Jul 21, 2004

An excellent recipe. I have tried 3 different caponata recipes and this is by far the best. This is a wonderful recipe for gardeners who are trying to use up their fresh produce. The only changes I made was to use fresh tomatoes from my garden and just let it simmer a little longer to achieve the correct consistency and add more anchovies. I have frozen some of this recipe and it reheats well. It is great on toasted rye or french bread and over pasta. The anchovies are a must! Thanks for a great recipe. Valdez

6 people found this review helpful

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