Mamma Annettes Caponatina Eggplant Salad Recipes

MAMMA'S CAPONATA

Mamma's Caponata image

Great as an appetizer, but you can easily turn this into a meal. Instead of topping bread, serve over warm pasta. -Georgette Stubin, Canton, Michigan

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 6 cups.

Number Of Ingredients 12

Ingredients

1 large eggplant, peeled and chopped
1/4 cup plus 2 tablespoons olive oil, divided
2 medium onions, chopped
2 celery ribs, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/3 cup chopped ripe olives
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons capers, drained
1/2 teaspoon salt
1/2 teaspoon pepper
French bread baguettes, sliced and toasted

Steps:

In a Dutch oven, saute eggplant in 1/4 cup oil until tender. Remove from the pan and set aside. In the same pan, saute onion and celery in remaining oil until tender. Stir in tomatoes and eggplant. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Add the olives, vinegar, sugar, capers, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. Serve warm or at room temperature with baguettes.

Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

MAMMA ANNETTE'S CAPONATINA (EGGPLANT SALAD)

Mamma Annette's Caponatina (Eggplant Salad) image

This recipe was passed down from my grandmother Yandoli to my mother to me. I loved it as a child and still love it! Serve it as a side dish or as a light vegetarian lunch.

Provided by Rosemarie Yandoli-Smith

Time 2h5m

Yield 10

Number Of Ingredients 12

Ingredients

1 cup vegetable oil, or as needed
1 large eggplant, cut into 1/2-inch cubes
1 bunch celery, cut into 1/2-inch slices
2 medium onions, sliced
4 medium green bell peppers, thinly sliced
1 (6 ounce) can tomato paste
½ cup red wine vinegar
¼ cup capers, rinsed
1 tablespoon white sugar
salt to taste
1 (5 ounce) jar pimento-stuffed green olives
1 (6 ounce) can large black olives

Steps:

Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 16.6 g, Fat 6 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 721.3 mg, Sugar 7.9 g

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