Eggplant Caponata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1-2 Eggplants (about 1 1.5 lbs), diced into 1/2 inch cubes2 large onions, chopped3 small zucchini (or however much you want to add), sliced *optional2 cloves garlic , minced3 large tomatoes, chopped1-2 Tbsp capers, drained2 tsp sugar1-2 tbsp red wine vinegar (can use balsamic)3-4 tbsp olive oilsalt and pepper, to tasteitalian seasoning, to taste1 tsp good unsweetened chocolate powder *optional
1. Wash the eggplant, cut off the ends, and cut into 1/2 inch cubes.
2. Heat oil in a 4 quart pot (I use my dutch oven). Add the eggplant and fry in the oil until soft and the particles on the bottom of the pan are golden. The eggplant will absorb the oil at first, and then the oil will be released. Remove the eggplant cubes with a slotted spoon and place them in a paper-towel lined bowl. Leave the remaining oil in the pot.
3. Add the onions to the pot and fry until soft and golden.
4. Add the zucchini to the pot. Return the eggplant to the pot.
5. Add the remaining ingredients. Cook for 20 minutes over low heat, until the flavors are well blended. Stir occasionally.
6. Add the chocolate powder, if desired. Some people swear it gives the caponata a more rustic, authentic taste. My family doesn't seem to notice either way.
7. Serve warm, at room temperature, or cold. The caponata ALWAYS taste better the next day (or the longer it sits), and it lasts for over a week in the fridge.
8. Serve it over your favorite whole-wheat pasta, or with your favorite crostini or bread. Or, you can be like me, and eat it by the spoonful the next day. ;)
Serving Size: Makes 8-10 Dinner sized servings.
Number of Servings: 10
Recipe submitted by SparkPeople user ANITA_NM.
2. Heat oil in a 4 quart pot (I use my dutch oven). Add the eggplant and fry in the oil until soft and the particles on the bottom of the pan are golden. The eggplant will absorb the oil at first, and then the oil will be released. Remove the eggplant cubes with a slotted spoon and place them in a paper-towel lined bowl. Leave the remaining oil in the pot.
3. Add the onions to the pot and fry until soft and golden.
4. Add the zucchini to the pot. Return the eggplant to the pot.
5. Add the remaining ingredients. Cook for 20 minutes over low heat, until the flavors are well blended. Stir occasionally.
6. Add the chocolate powder, if desired. Some people swear it gives the caponata a more rustic, authentic taste. My family doesn't seem to notice either way.
7. Serve warm, at room temperature, or cold. The caponata ALWAYS taste better the next day (or the longer it sits), and it lasts for over a week in the fridge.
8. Serve it over your favorite whole-wheat pasta, or with your favorite crostini or bread. Or, you can be like me, and eat it by the spoonful the next day. ;)
Serving Size: Makes 8-10 Dinner sized servings.
Number of Servings: 10
Recipe submitted by SparkPeople user ANITA_NM.
Nutritional Info Amount Per Serving
- Calories: 103.7
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 226.0 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.3 g
- Protein: 2.2 g
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