Mamma Annette's Caponatina (Eggplant Salad)
Mamma Annette's Caponatina, also known as Eggplant Salad, is a beloved traditional dish in Italian cuisine. This classic recipe has been passed down through generations and is a staple in many Italian households. The dish is a delicious and versatile side that can be served warm or cold, making it perfect for any occasion.
Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
1 hr
Total Time:
2 hrs 5 mins
Servings:
10
Yield:
10 servings
Ingredients
Directions
Step 1
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.
Step 2
Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
Step 3
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.
Step 4
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.
Step 5
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 (per serving)
120
Calories
6g
Fat
17g
Carbs
3g
Protein
Complement
The Caponatina features tender chunks of eggplant, tomatoes, onions, and a variety of other vegetables that are sautéed to perfection and then marinated in a savory and tangy dressing. The result is a mouthwatering medley of flavors and textures that is sure to satisfy any palate. Whether enjoyed as a standalone appetizer, a side dish, or as a topping for bruschetta or crostini, Mamma Annette's Caponatina is a delightful addition to any meal. Its rich history and delicious taste make it a true Italian culinary treasure.
