Caponata Sauce

A beautiful and fragrant recipe that you can use either over pasta or for spreading on French or Italian bread croutes…you can even stuff cherry tomatoes with it. This is a real winner among friends and family!

Step: 1

Place eggplant in a colander and sprinkle generously with salt; allow to sit and drain for 30 minutes. Squeeze eggplant to release more water.

Step: 2

Heat olive oil in a large skillet over medium heat; saute eggplant until golden brown, 5 to 10 minutes. Transfer eggplant to a bowl, reserving any oil in the skillet.

Step: 3

Cook and stir onion, celery, and green bell pepper in the same skillet, adding more oil as needed, until softened, 5 to 10 minutes. Mix eggplant, tomatoes, anchovies, basil, and oregano into onion mixture; saute over high heat until thickened, 2 to 3 minutes. Remove skillet from heat and cool mixture to room temperature, at least 15 minutes.

Step: 4

Mix olives and capers into eggplant mixture and dress with red wine vinegar and more olive oil; season with salt and pepper. Add pine nuts.

Step: 5

Line a plate with lettuce leaves. Spoon eggplant mixture onto toasts and arrange on lettuce. Garnish with tomato wedges.

Per Serving: 94 calories; protein 2.9g; carbohydrates 8.7g; fat 5.9g; cholesterol 0.5mg; sodium 197.9mg.

Great taste and not difficult to make , these appetizers work for any crowd or gathering . When throwing a get-together , large or few people , you can’t forget the appetizers . We’ve gathered of our best snacks menus that are sure to impress your guests. From dips to spreads and everything in between, you’re must to find the perfect appetizer for any occasion .

For your holiday party, make sure to try the Cranberry Meatballs . If you’re crunched for time, the speedy Classic Cheese Tray is your go-to .