fbpx

Caponata Pizza

  • 1/2 lb. Eggplant – unpared, diced
  • 2 T. Oil
  • 1 Onion – medium, chopped
  • 2 cloves Garlic – chopped
  • 1/2 rib Celery – chopped
  • 1/2 c. Plum Tomatoes – fresh, chopped
  • 1 T. Tomato Paste
  • 1 1/2 tsp. Sugar
  • 1 T. Red Wine Vinegar
  • dash Salt
  • dash Pepper
  • dash Oregano
  • 12” Whole Wheat Pizza Shell – pre-baked, Boboli brand used
  • 1/2 c. Sour Cream – lite
  • 1 c. White Sharp Cheddar Cheese – shredded
  • 1/2 c. Kalamata Olives – sliced

Sauté the eggplant, oil, onion, garlic and celery together. When onions are translucent, add the tomatoes, tomato paste, and sugar and vinegar. Cover and simmer until very tender – reduce liquid, if necessary, for a pizza topping. Season with salt, pepper and oregano. Cool. Spread pizza crust with sour cream, then the Caponata mixture. Top with cheddar cheese and olives. Bake at 375ºF for about 10 minutes until pizza is hot and cheese is melted.

Serves 8

Submitted by Francis Dietz, York.

2008 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

Tell us what you think!

Participate in Survey

Sign Up For Our Newsletter

  • This field is for validation purposes and should be left unchanged.

Follow PA Veggies