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Caponata Sauce


"A beautiful and fragrant recipe that you can use either over pasta or for spreading on French or Italian bread can even stuff cherry tomatoes with it. This is a real winner among friends and family!"
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1 h 22 m servings 94 cals
Original recipe yields 12 servings

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  1. Place eggplant in a colander and sprinkle generously with salt; allow to sit and drain for 30 minutes. Squeeze eggplant to release more water.
  2. Heat olive oil in a large skillet over medium heat; saute eggplant until golden brown, 5 to 10 minutes. Transfer eggplant to a bowl, reserving any oil in the skillet.
  3. Cook and stir onion, celery, and green bell pepper in the same skillet, adding more oil as needed, until softened, 5 to 10 minutes. Mix eggplant, tomatoes, anchovies, basil, and oregano into onion mixture; saute over high heat until thickened, 2 to 3 minutes. Remove skillet from heat and cool mixture to room temperature, at least 15 minutes.
  4. Mix olives and capers into eggplant mixture and dress with red wine vinegar and more olive oil; season with salt and pepper. Add pine nuts.
  5. Line a plate with lettuce leaves. Spoon eggplant mixture onto toasts and arrange on lettuce. Garnish with tomato wedges.

Nutrition Facts

Per Serving: 94 calories; 5.9 g fat; 8.7 g carbohydrates; 2.9 g protein; < 1 mg cholesterol; 198 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I thought this was really good! We made it to use up an ENORMOUS eggplant that we got from our CSA, and this was so tasty! The only changes I made were to add garlic (because garlic is awesome) ...

This is a very good recipe. It is very close to the traditional dish served in Italy with the exception of a touch of cocoa and cinnamon at the end. We served this as a side dish without using t...