Mamma Annette's Caponatina (Eggplant Salad)

Mamma Annette's Caponatina (Eggplant Salad)

Recipe by Rosemarie Yandoli-Smith from allrecipes.com

Dinner 2 Hr. 5 Mins.

Ingredients

10

10 servings

  • 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

Instructions

  • 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.

Nutritional Facts

Per 10 servings

  • Calories: 120
  • Carbohydrate: 17g
  • Fat: 6g
  • Fiber: 6g
  • Protein: 3g
  • Sugar: 8g

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