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caponata

(1 rating)
harleysmom07 avatar
Recipe by
Michelle Meola
@harleysmom07
Mesa, AZ

This was a recipe I found on WW. It is not my mother's but it is still good all the same.

(1 rating)
yield 4 serving(s)

Ingredients For caponata

  • 1 md
    eggplant - peeled and diced.
  • 1 1/2 tsp
    salt
  • 1 Tbsp
    olive oil, extra virgin
  • 1 sm
    onion - chopped
  • 3 clove
    garlic - minced
  • 1
    celery salt - diced
  • 1 c
    diced tomatoes
  • 1 Tbsp
    basil
  • 2 Tbsp
    vinegar
  • 1 Tbsp
    capers

How To Make caponata

  • 1
    In a colander, toss egplant with salt; let stand for about an hour. Rinse well with cold water, drain, and pat dry with paper towels.
  • 2
    In a skillet, heat oil, saute onion and garlic until soft. Add 1/4 cups of water, stiring until softened. Add celery and vinegar. Cook covered - 5 minutes. Stir in eggplant with a 1/3 cup of water, cook until soft. Stir in tomatoes, basil, and capers, cook approximately 10 more minutes covered. Cook for an additional 4 minutes uncovered.
  • 3
    Serve on Endive for a healthy alternative, but you can also serve on some nice crusty bread.
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