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