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 tablespoon vegetable oil
- 1 large unpeeled eggplant (about 1-1/2 pounds), coarsely chopped
- 1 medium onion, chopped
- 2 tablespoon garlic powder
- 1/2 cup chopped pimiento-stuffed green olives
- 3 rib celery, chopped
- 1 (8-ounce) can tomato sauce
- 1/4 cup white vinegar
- 1/3 cup packed light brown sugar
- 2 dash 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.