Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Maggie Beer's Caponata Recipe
    Lost? Site Map

    Maggie Beer's Caponata

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Missy Wombat's Note:

    Maggie is a well known Australian cook based in the Barossa. This recipe is notable for the inclusion of chocolate.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sauté the onion and celery in a frying pan with a splash of olive oil until the onion colours a little and the celery retains a crunchy firmness.
    2. 2
      Add the sugar and mix well to combine, deglaze with the vinegar and continue to cook until a little syrupy. Remove from the pan and set aside.
    3. 3
      Add a good splash of extra virgin olive oil (evoo) to the pan, and fry off the eggplant (you may need to do this in batches if your pan isn’t big enough) adding a little more oil if needed and a little salt.
    4. 4
      When the eggplant is almost cooked all the way through with a rich golden colour, add the diced tomatoes. Reduce the heat and continue to cook until the tomato has softened a little.
    5. 5
      Add the onion and celery mixture along with all the liquid back into the pan with the eggplant. Mix well and then add the olives, capers, sea salt and freshly ground black pepper.
    6. 6
      While the mixture is still warm, add the chocolate so that it melts and stir in gently. Then add the basil and adjust the seasoning if necessary.
    7. 7
      Serve!

    Ratings & Reviews:

    • on July 30, 2007

      55

      I was going to post this recipe myself, now that I have found it already here I will rate it instead. This Maggie Beer recipe is spot on - just the right amount of sweet and sour. All my dinner guests loved it. I can see it will be a hit as "nibbles" at barbies over Summer

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Maggie Beer's Caponata

    Serving Size: 1 (207 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 75.4
     
    Calories from Fat 9
    13%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 13.0 mg
    0%
    Total Carbohydrate 16.8 g
    5%
    Dietary Fiber 5.1 g
    20%
    Sugars 10.7 g
    43%
    Protein 2.0 g
    4%

    The following items or measurements are not included:

    green olives

    capers packed in salt

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites