Ingredients for Angelina's Caponatina
- 2 pounds eggplant
- 3 teaspoons salt
- 1/2 cup olive oil
- 1 medium onion
- 2 celery stalks
- 1 green bell pepper
- 3 cloves garlic
- 1 cup pitted Kalamata olives
- 2 tablespoons capers
- 1/2 teaspoon black pepper
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar
- 1/4 cup tomato sauce
- a pinch of red pepper flakes
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How to Make Angelina's Caponatina
- Place 2 pounds eggplant in a colander, sprinkle generously with 2 teaspoons salt, and let sit for 2 hours to draw out excess moisture. Rinse thoroughly.
- Heat 1/4 cup olive oil in a large skillet over medium heat. Add the eggplant and saute until soft and translucent, about 15-20 minutes, stirring occasionally. Remove from skillet with a slotted spoon and set aside.
- In the same skillet, heat the remaining 1/4 cup olive oil. Add 1 medium onion (chopped), 2 celery stalks (chopped), 1 green bell pepper (chopped), and 3 cloves garlic (minced). Saute until softened, about 10 minutes.
- Add the reserved eggplant, 1 cup pitted Kalamata olives (halved), 2 tablespoons capers (drained), 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons sugar, 2 tablespoons red wine vinegar, 1/4 cup tomato sauce, and a pinch of red pepper flakes to the skillet.
- Bring to a simmer, cover, and cook for 20 minutes, stirring occasionally.
- Remove from heat and let cool completely. Refrigerate for at least 2 hours to allow flavors to meld. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
69g
Fat
25g
Carbs
9g
