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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 118.1
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 310.3 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 1.6 g

View full nutritional breakdown of Giada's Eggplant Caponata with a twist calories by ingredient
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Giada's Eggplant Caponata with a twist

Submitted by: JMEISSNER18

Introduction

Caponata is a sweet and tangy eggplant dish. It can be served warm by itself, at room temperature as a spread for crostini or crackers or mixed into a pasta dish. After playing with several recipes, this is my favorite caponata. It is based on Giada DeLaurentis' recipe with a few tweaks of my own. Caponata is a sweet and tangy eggplant dish. It can be served warm by itself, at room temperature as a spread for crostini or crackers or mixed into a pasta dish. After playing with several recipes, this is my favorite caponata. It is based on Giada DeLaurentis' recipe with a few tweaks of my own.
Number of Servings: 4

Ingredients

    1/4 cup olive oil
    1 celery stalk, chopped
    1 medium eggplant, cut into 1/2-inch pieces
    Salt
    1 red bell pepper, cut into 1/2-inch pieces
    1 medium onion, chopped
    1(14 1/2-ounce) can diced tomatoes
    3 tablespoons raisins
    1/2 teaspoon dried oregano leaves
    Freshly ground black pepper
    1/4 cup red wine vinegar
    2-3 teaspoons honey
    1 tablespoon drained capers
    Fresh shredded basil

Directions

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, honey and capers. Season with salt and pepper, to taste. Top with shredded basil.

Makes 4-6 servings depending on the use. Nutritionals are based on 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user JMEISSNER18.





TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • I make it again and again - 7/22/13

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  • easy, so delicious, satisfying! I made some changes:
    *i use no salt whatsoever, therefore no capers
    *reversed the order of sauteeing: onions first
    *cooked over lower heat in a covered pan
    *added the vinegar and honey with the tomatoes.
    PS: did you forget to give instructions for the raisins? - 9/20/10

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  • Love caponata, never tried it with raisins...very good. - 4/7/10

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