Eggplant (Aubergine) Caponata Spread

"This is a WONDERFUL and DELICIOUS antipasti or appetizer for an Italian Dinner that your guests will love."
 
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Ready In:
1hr 30mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 325 degrees.
  • Wrap the eggplants in aluminum foil and place onto baking sheet.
  • Bake until soft and the skin is charred, about 1 hour.
  • Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
  • Chop the eggplants with a fork& add the chopped onions, 2 tablespoons of olive oil, salt and pepper.
  • Mix well with a fork.
  • In a large pan add a few tablespoons of extra-virgin olive oil and cook the celery and garlic for 5 minutes.
  • Add the tomatoes and cook another 10 minutes, or until the liquid has evaporated and the mixture is thick.
  • Add the eggplant mixture, olives, capers, parsley and wine vinegar to the tomato mixture, and cook on low for 15 minutes.
  • Check seasonings and allow to come to room temperature before serving.
  • Serve with toasted baguettes, garlic toasts or pita bread with which to spread it on as an antipasti or appetizer.

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Reviews

  1. I can't give you five stars yet, because I have not made this, But this recipe sounds much closer to what I am looking for than those others posted. simple pantry ingredients, and a short list of them. As soon as I read this, I knew these were the flavors that I have loved in Caponata since I was young. I will be tryng this tonight! Thank you.
     
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RECIPE SUBMITTED BY

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
 
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