Italian-Style Caponata

SERVES: 16

SERVING SIZE: 1 tablespoon

COOK TIME: 30 Min

This year-round Italian-Style Caponata is especially perfect for big get-togethers. It even makes a nice change-of-pace Thanksgiving Day appetizer. Chock-full of goodness, this is really festive served over toasted bread triangles or on crackers.

What You'll Need

2 tablespoons vegetable oil
1 large unpeeled eggplant (about 1-1/2 pounds), coarsely chopped
1 medium onion, chopped
2 tablespoons garlic powder
1/2 cup chopped pimiento-stuffed green olives
3 ribs celery, chopped
1 (8-ounce) can tomato sauce
1/4 cup white vinegar
1/3 cup packed light brown sugar
2 dashes hot pepper sauce (optional)

What to Do

In a large saucepan, heat the oil over medium-high heat. Add the eggplant, onion, and garlic powder and sauté for about 5 minutes, or until the eggplant begins to soften, stirring occasionally.
Stir in the remaining ingredients and cook over medium-low heat for 25 minutes to allow the flavors to marry.
Serve immediately or allow to cool, then cover and chill until ready to serve.

Notes

Looking for even more great appetizer recipes? Then make sure you check out our collection of Super Easy Appetizer Recipes: 15 Healthy Appetizer Recipes.

Nutritional InformationShow More

Servings Per Recipe: 16

Amount Per Serving % Daily Value *
Calories 55
Calories from Fat 20
Total Fat 2.2g 3 %
Saturated Fat 0.3g 1 %
Trans Fat 0.0g 0 %
Protein 0.8g 2 %

Amount Per Serving % Daily Value *
Cholesterol 0.0mg 0 %
Sodium 116mg 5 %
Total Carbohydrates 8.7g 3 %
Dietary Fiber 1.7g 7 %
Sugars 6.2g 0 %

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deirdrehenry 18227 82

Mar 19, 2014

I like the ingredients in this dish. My question is, will it make a lot of difference to the taste if I leave out the Olives? I really do not like the taste of olives. Thank you