** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is great make ahead appetizer for your next party. It requires refrigeration for 24 hours, so make sure to have everything on hand to make it in ahead. It will be ready when your first guest arrives even if everything else goes hay wire.
Ingredients:
1 1/2 lb Eggplants Unpeeled cut in 3/4 inch cubes.
1. Sprinkle the eggplant with the coarse salt and toss the cubes.
2. Let them drain in a colander for 1/2 hr.
, then pat dry with paper towels.
3. Preheat oven to 375 F.
4. Heat olive oil in a 12 inch skillet and saute onion, peppers, and celery over med.
high heat for 5 min.
, stirring.
5. Add the eggplant and toss for another 5 min.
Add the tomato puree, red wine vinegar, sugar, and garlic and stir for 2 min.
longer.
6. In the skillet (if it's ovenproof) or baking dish, bake the caponata, uncovered for 20 min.
7. Add the olives and capers and stir well.
Bake 15 min.
more, or until most of liquid has evaporated.
8. Cool the caponata, then taste and season with salt and pepper.
9. Refrigerate, covered, for 24 hrs.
before serving.
Comments on Caponata (Eggplant Appetizer) Recipe:
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Posted by a Visitor - March 26, 2012
how does it cost to make this recipe?
Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 31% of your daily recommended intake per serving. This recipe is high in Vitamin C with 93% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Eggplant, Tomato, Sulfites, Garlic, Natural Sweeteners, Celery, Vinegar, Onion, Olive Oil allergies.
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