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    You are in: Home / Recipes / Caponata Recipe
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    Caponata. Photo by katew

    1/2 Photos of Caponata

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    PaulaG's Note:

    This recipe comes from Simply Classic which is by The Junior League of Seattle. I am posting it in response to a request by Chef #348329. They are many versions of this delicious appetizer with slight variations in each. After reading the recipes, I adjusted the amount of oil. The recipes calls for 1/2 cup; however, if using a well seasoned pan, I believe that you could get away with less. Enjoy!

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Peel the eggplant and cut into 1-inch cubes.
    3. 3
      Heat a large, heavy pan over medium heat and saute the eggplant, tomatoes, onion, green pepper and garlic until eggplant is tender; approximately 20 to 30 minutes.
    4. 4
      Add the remaining ingredients, except for the pine nuts and simmer 15 minutes.
    5. 5
      Toast pine nuts in oven until golden, about 8 minutes then sprinkle over caponata just before serving.
    6. 6
      Serve at room temperature with pita bread triangles or sliced baguette.

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    Ratings & Reviews:

    • on September 11, 2011


      I decided to make this as a pasta sauce so diced everything very finely and used red peppers, not green and halved the amount of eggplant. I served it over ravioli. It is really tasty and versatile, could even go on a pizza base. Regarding the oil, I used very little.

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    • on November 21, 2006


    • on September 17, 2006


      Paula, this was so far over the limit for taste for some folks who need to watch their fat intake! It was fabulous. When you cook all these vegies at once, there is little need for much oil; I used only a tablespoon or so, and you really could do without the oil all together, but I am just comforted knowing there is some oil! The red wine vinegar and sugar is a combination that can never go wrong for me, I had two big green olives from martini fame that I chopped up just because, and I chopped the lonely jalapeno in the fridge. I see what you mean about this recipe having many variations, but I will keep this oneas a guide! I served it on toasted baguette slices. Such a great combination of flavors! We will have this often on our Friday Neighbor Nights, but many other occasions as well! I would give more stars if I could! (We're having it again tonight on pasta!)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Caponata

    Serving Size: 1 (262 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 158.5
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 369.2 mg
    Total Carbohydrate 17.6 g
    Dietary Fiber 5.3 g
    Sugars 9.5 g
    Protein 3.2 g

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