Oxmoor House
16 servings (serving size: 1/4 cup)

In Italy, caponata is traditionally served as a salad, side dish, or relish. We suggest spooning it onto crostini-little toasts-and serving it as an appetizer.

How to Make It

Step 1

Sprinkle salt over eggplant; stir well. Place eggplant in colander, and let stand 1 hour. Rinse well; drain.

Step 2

Combine tomato and next 6 ingredients in a medium bowl; stir well, and set aside.

Step 3

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add eggplant, and cook, stirring occasionally, 13 minutes or until tender. Transfer to a plate.

Step 4

Add 1 1/2 teaspoons oil to pan, and place over medium heat. Add onion and celery; cook, stirring occasionally, 4 minutes or until lightly browned. Add garlic; cook 1 minute. Add cooked eggplant and tomato mixture to pan; stir well. Cook 3 minutes or until thoroughly heated. Serve at room temperature.

Oxmoor House Healthy Eating Collection

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