Eggplant Caponata with Pizza Dippers

Sweet and sour Eggplant Caponata makes a tasty appetizer on pizza dippers, toasted Italian bread or placed on top of grilled chicken or fish.

👥 24 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
oven
baking sheet

📝 Preparation Steps

For the Eggplant Caponata

Cut all of your vegetables in small, bite sized pieces.

Next, heat olive oil in a large sauté pan over medium high heat and add your vegetables. Allow them to soften for about ⏱️ 5 minutes; then add vinegar, sugar, olives and capers. Cook for another ⏱️ 10-15 minutes on low heat; then remove from heat. You can serve it warm or cold, but keep covered in the refrigerator until you're ready.

For the Pizza Dippers

Preheat oven to 425 degrees F.

Open the dough and roll it out to 1/4" thick; then sprinkle the cheese and oregano on top.

Cut the dough into 24 strips, place on a baking sheet coated with cooking spray; then bake for ⏱️ 5 minutes until the dough has risen and has lightly browned.

Nutrition Facts

calories

10 kcal

fat Content

0.6 g

serving Size

1 tbsp.

fiber Content

0.3 g

sugar Content

0.7 g

sodium Content

75 mg

protein Content

0.2 g

carbohydrate Content

1.2 g

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