Caponata Recipe

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Michelle Meola


This was a recipe I found on WW. It is not my mother's but it is still good all the same.


★★★★★ 1 vote



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  • 1 medium
    eggplant - peeled and diced.
  • 1 1/2 tsp
  • 1 Tbsp
    olive oil, extra virgin
  • 1 small
    onion - chopped
  • 3 clove
    garlic - minced
  • 1
    celery salt - diced
  • 1 c
    diced tomatoes
  • 1 Tbsp
  • 2 Tbsp
  • 1 Tbsp

How to Make Caponata


  1. In a colander, toss egplant with salt; let stand for about an hour. Rinse well with cold water, drain, and pat dry with paper towels.
  2. In a skillet, heat oil, saute onion and garlic until soft. Add 1/4 cups of water, stiring until softened. Add celery and vinegar. Cook covered - 5 minutes. Stir in eggplant with a 1/3 cup of water, cook until soft. Stir in tomatoes, basil, and capers, cook approximately 10 more minutes covered. Cook for an additional 4 minutes uncovered.
  3. Serve on Endive for a healthy alternative, but you can also serve on some nice crusty bread.

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About Caponata

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Eggplant, #tomatoes

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