Caponata (Eggplant Dip)


3 cups onion, chopped

1½ cups bell pepper, chopped

1½ cups celery, chopped

½ cup olive oil

2 large eggplants, peeled and chopped

1 (6-ounce) can tomato paste

1 (8-ounce) can tomato sauce

5 cloves garlic, chopped

½ cup green olives, chopped

1 small can chopped black olives

3 tablespoons sugar

1 teaspoon black pepper

¼ cup capers

1½ teaspoons dried oregano

½ cup red vinegar

1 teaspoon cayenne pepper



In a 4-quart microwavable dish combine onion, bell pepper, celery and olive oil. Cover and microwave on high for 30 minutes. Stir in eggplant and tomato paste. Cover and cook for 30 minutes. Add tomato sauce. Cover and cook for 10 minutes. Add garlic, green olives, black olives, sugar, black pepper, capers, oregano, vinegar and cayenne pepper. Cover and cook for 5 minutes. Chill before serving. Serve on crackers.

Viki Gatti
Our Lady of Perpetual Help School (Belle Chasse)
50th Anniversary Cookbook


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