Caponata Appetizer

Yield: 6 servings
Source: The Borsten Family
Comments: This recipe for caponata has a truly Mediterranean flavor, probably because of the cumin. It came from my cousin Sherry and has always been a great starter. Chilling before serving is a must. I cut the olive oil in half to 3 T and am going to try baking both eggplant and green pepper first to see if I can cut olive oil (and points) even more.


1 large eggplant, cut in half inch cubes
3 T olive oil
2 clovers garlic, minced
1 green pepper, cut in half inch cubes
8 oz can tomato sauce
a little cayenne
1 T cumin
1-1/2 T sugar
1/4 c wine vinegar
1/4 c chopped parsley


  1. Brown eggplant. Sauté garlic and green pepper. Add in everything else except parsley.
  2. Simmer covered 15-25 minutes covered and uncovered another 15-30 min.
  3. Cover and chill. Mix in parsley just before serving.
  4. Served on toasted pita (but add H.U. for them!)


Healthy Units: 2 per serving or Core

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