Serves: 5
Total Calories: 140


1 large eggplant, peeled and cut into ½ inch dice
2 large stalks celery cut into ½ inch dice
1 (6-ounce) can tomato paste
3 tablespoons sliced green olives
3 tablespoons sliced black olives
3 tablespoons capers
1 teaspoon kosher salt
1/3 cup vinegar
4 tablespoons extra virgin olive oil


In a large pot, heat the oil at a medium-high setting and sauté the diced eggplant until soft.

Add the diced celery and sauté until beginning to soften (7-10 minutes). Add the tomato paste, olives and capers, mix well, reduce the heat and simmer for 10 minutes.

Add the salt and vinegar and simmer for 2-3 minutes more.

Cool, pour into a storage container and chill

Serve with crackers or pita bread triangles

Nutritional Facts:

Serves: 5
Total Calories: 140
Calories from Fat: 96

This Caponata recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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