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Golden Caponata

Celery plays an important role in this version of the Italian eggplant dish, which can be served as an appetizer dip, or spooned onto bread for a sandwich.

Ingredients: 

Ingredients: 

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2 Tbs. olive oil
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3 celery stalks, cut into ¼-inch dice (1½ cups)
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2 plum tomatoes, finely diced (1 cup)
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¼ cup finely diced onion
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1 large eggplant (1½ lb.), peeled and cut into ½-inch dice (8 cups)
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¼ cup pitted Kalamata olives, coarsely chopped
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¼ cup golden raisins
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2 Tbs. capers, drained
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2 Tbs. red wine vinegar
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1 Tbs. tomato paste
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1 tsp. sugar
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2 Tbs. chopped fresh parsley
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Toast points or crackers for dipping, optional

Instructions: 

1. Heat oil in large skillet over medium heat. Add celery, tomatoes, and onion; cook 3 minutes. Add eggplant, and season with salt and pepper, if desired. Cook 5 minutes. Stir in olives, raisins, capers, vinegar, tomato paste, sugar, and 11/4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer 45 minutes, stirring occasionally. (If vegetables look dry, add 1 to 2 Tbs. water.) Season with salt and pepper, if desired. Cool. Stir in parsley.

2. Serve at room temperature as part of antipasto platter, or spooned on toast or crackers, if using.

Nutrition Information: 

Calories: 
130
Protein: 
2 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
Carbohydrates: 
19 g
Cholesterol: 
0 mg
Sodium: 
213 mg
Fiber: 
4 g
Sugar: 
10 g
Yield: 
Serves 6