Eggplant (Aubergine) Caponata Spread

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Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is a WONDERFUL and DELICIOUS antipasti or appetizer for an Italian Dinner that your guests will love.

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Wrap the eggplants in aluminum foil and place onto baking sheet.
  3. Bake until soft and the skin is charred, about 1 hour.
  4. Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
  5. Chop the eggplants with a fork& add the chopped onions, 2 tablespoons of olive oil, salt and pepper.
  6. Mix well with a fork.
  7. In a large pan add a few tablespoons of extra-virgin olive oil and cook the celery and garlic for 5 minutes.
  8. Add the tomatoes and cook another 10 minutes, or until the liquid has evaporated and the mixture is thick.
  9. Add the eggplant mixture, olives, capers, parsley and wine vinegar to the tomato mixture, and cook on low for 15 minutes.
  10. Check seasonings and allow to come to room temperature before serving.
  11. Serve with toasted baguettes, garlic toasts or pita bread with which to spread it on as an antipasti or appetizer.
Most Helpful

4 5

I can't give you five stars yet, because I have not made this, But this recipe sounds much closer to what I am looking for than those others posted. simple pantry ingredients, and a short list of them. As soon as I read this, I knew these were the flavors that I have loved in Caponata since I was young. I will be tryng this tonight! Thank you.