This Caponata is so easy and delicious! It makes a great healthy snack or appetizer, perfect for game day! Served over polenta, it’s a great light lunch or dinner.
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Healthier Appetizer or Light Main Dish!
I admit it, I am not very social. When I go to parties, you will typically find me standing next to the food table. Munching my way through just about everything. I’m not very good at small talk, but I am very good at eating!
I try to pick and choose a few healthier items in between the massive amounts of cheese that I consume. One of my favorite healthier snacks is Giada’s Everyday Caponata!
I made this because my CSA kept giving me eggplant and I don’t like eggplant. Feeling guilty for composting it every week, I searched for something to do with it and found this recipe and thought I’d give it a try.
Sicilian Recipes are so Good!
Giada explains that this is a classic Sicilian recipe. Apparently I really love Sicilian recipes because I loved this and I also loved Tyler Florence’s Sicilian Style Spaghetti. I really like the use of raisins in savory dishes. They bring a subtle sweetness.
Giada’s Everyday Caponata
This was so good. A little sweet and a little tart. I’ve made this many times. Sometimes it’s a game day snack with crackers or chips. I’ve also served it as a meatless main dish with it spooned over polenta. You serve it at room temperature, so it’s great for lunches and to make ahead!
I found this in the first Giada cookbook that I ever bought: Everyday Italian: 125 Simple and Delicious Recipes. I’ve since added Giada at Home: Family Recipes from Italy and California and Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner.
Looking for more healthy snacks:
This Roasted Beet Hummus is gorgeous to look at, healthy and delicious!
Pickles are great for game day, especially when they are homemade, like these easy Refrigerator Bread and Butter Pickles.
Giada's Everyday Caponata
- 1/4 cup olive oil
- 1 stalk celery chopped
- 1 eggplant cut into 1/2 inch cubes
- 1 onion chopped
- 1 red bell pepper cored, seeded, cut into 1/2 inch pieces
- 14 1/2 ounce diced tomatoes canned
- 3 tablespoons raisins
- 1/2 teaspoon oregano dried
- 1/4 cup red wine vinegar
- 4 teaspoons sugar
- 1 tablespoon capers drained
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- basil leaves for garnish
- Heat the oil in a large heavy skillet over medium heat.
- Add the celery and saute for about 2 minutes. Add the eggplant and saute for 2 minutes. Add the onions and saute for about 3 minutes. Add the red pepper and saute for about 5 minutes.
- Add the diced tomatoes and their juice, raisins and oregano. Simmer over medium-low heat for about 20 minutes. The mixture should thicken.
- Stir in the vinegar, sugar, capers, and the salt and pepper. Season with more salt and pepper to taste.
- Serve at room temperature, garnished with fresh basil leaves.
After carving your pumpkin, save your seeds and make these addictive Sweet and Salty Roasted Pumpkin Seeds!