Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

caponatina (eggplant appetizer), mom's

GSMegan avatar
Recipe by
Megan Stewart
@GSMegan
Middletown, OH

This is Mom's version of her mother's (Grandma W's) Caponata recipe (also in JAP).

►
yield 8 serving(s)
method Stove Top

Ingredients For caponatina (eggplant appetizer), mom's

  • sm
    can tomato paste
  • white vinegar
  • 3 oz
    capers, drained and rinsed
  • 11 oz
    olives, drained and rinsed
  • 3 md
    eggplants, cubed and browned
  • 2 lg
    onions, sliced and browned
  • 1/2 stalk
    celery, diced

How To Make caponatina (eggplant appetizer), mom's

  • 1
    Cut celery and boil until almost tender. Add olives and capers and boil a little then saute in oil. Take up browned eggplant and onion with a slotted spoon. Add celery mixture. Add tomato paste. Salt and pepper to taste. Add about 1/3 c vinegar with garlic and about 1 c sugar to taste. Continue to saute a little longer.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Caponatina (Eggplant Appetizer), Mom's:

ADVERTISEMENT
ADVERTISEMENT