Caponata (via microwave)

This appetizer is best made a day or two before serving.


4 tablespoons oil
1 medium eggplant, peeled and diced
1 large onion, chopped
2 cloves garlic, minced
1 green pepper, seeded and chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (16 ounces) whole tomatoes, drained and chopped
3 tablespoons chile sauce
2 tablespoons drained capers
1 tablespoon wine vinegar ripe olives for garnish


Place oil and eggplant into a 1-½-quart microwave dish, cover, and microwave on high for 8 minutes or until softened, stirring halfway through.

Add onion, garlic, pepper, Italian seasoning, salt, and pepper and stir well.

Re-cover and microwave on high for 4 minutes. Add tomatoes, chile sauce, capers, and vinegar, and stir well.

Re-cover and microwave on high for 15 minutes, stirring every 5 minutes. Cool. Garnish with ripe olives and serve at room temperature with crusty French bread.

Cooking & Recipes


Fairfield-by-the-Sea Bed & Breakfast, Green Hill, Rhode Isla

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