Caponatina (Eggplant Appetizer), Mom's

Caponatina (eggplant Appetizer), Mom's Recipe

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Megan Stewart


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


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Stove Top


  • small
    can tomato paste
  • ·
    white vinegar
  • 3 oz
    capers, drained and rinsed
  • 11 oz
    olives, drained and rinsed
  • 3 medium
    eggplants, cubed and browned
  • 2 large
    onions, sliced and browned
  • 1/2 stalk(s)
    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.

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About Caponatina (Eggplant Appetizer), Mom's

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Italian

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