Caponata Appetizer

Caponata Appetizer

4

"Don't be surprised when your guests request this recipe.  Its an easy to make appetizer that combines eggplant, red pepper and garlic to make a mouthwatering spread to serve with crackers or other dippers."
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Ingredients

1 h 10 m servings 205 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the eggplant, onion, pepper and garlic and cook for 10 minutes or until the eggplant is tender-crisp.
  2. Stir in the soup and water and heat to a boil. Reduce the heat to low. Cover and cook for 40 minutes or until the vegetables are tender.
  3. Stir in the oregano. Serve the caponata warm or at room temperature with the crackers.

Footnotes

  • Tip: Leftover caponata is delicious tossed with hot cooked pasta topped off with some grated Parmesan cheese.

Reviews

4

I actually really liked this. I was surprised because I really hated the idea of using canned soup in caponata but I was trying to clean out the pantry and had a can of it so decided to try it....

Was greatly disappointed with this one... A far fling from traditional Sicilian sweet and sour eggplant salad. This is closer to ratatouille. It tasted fine (runny as other critiques mentioned),...

I used less water, added two roasted annehiem peppers and a little kosher salt. It was fantastic. Using less water, you will have to stir every couple of minutes

This shouldn't be listed as an appetizer. It has way too much liquid, even after cooking down for quite a while more than listed. It will, however, make a good topping for pasta.