Ingredients for Caponata Canned
- Olive Oil
- Eggplants
- Spanish Onions
- Garlic
- Celery
- Tomato Puree
- Green Olives
- Pitted Black Olives
- Capers
- Red Wine Vinegar
- Brown Sugar
- Salt
- Pepper
- Dried Oregano
- Dried Thyme
- Parsley
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How to Make Caponata Canned
- In a large saucepan, heat the olive oil over medium heat. Add the onions and celery and cook until softened, about 5-7 minutes.
- Add the garlic and cook for 1 minute more, until fragrant.
- Stir in the canned eggplant, tomatoes, capers, olives, and raisins. Season with salt and pepper to taste.
- Add the red wine vinegar and sugar. Bring to a simmer and cook for 1 hour, stirring occasionally, until the sauce has thickened slightly.
- Stir in the chopped basil and oregano. Simmer for another 30 minutes, allowing the flavors to meld together.
- Remove from heat and let cool completely before serving. The flavors will deepen overnight, so it's even better the next day!
- Serve as a side dish, antipasto, or topping for grilled meats or crusty bread.
Nutrition Information (Approximate per serving)
Sodium
144 g
Sugar
348g
Fat
86g
Carbs
54g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Appetizers Canning Condiments Etc Vegetables American Spreads Stove Top Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Inexpensive Low In Something Equipment Number Of Servings Technique 4 Hours Or Less
