Arugula + Mozzarella Salad With Eggplant Caponata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
FOR THE CAPONATA:1 large eggplant, diced into 1/2-inch chunks4 tablespoons extra virgin olive oil2 tablespoons pine nuts2 shallots, chopped1 teaspoon red chile pepper flakes2 Roma tomatoes, chopped2 teaspoons turbinado or raw sugar2 tablespoons dried currants3 tablespoons red wine vinegar1/2 cup tomato puree1/2 teaspoon fine grain sea salt1/4 teaspoon freshly ground black pepper2 tablespoons fresh mint leaves cut into a chiffonade2 tablespoons fresh basil leaves cut into a chiffonadeFOR THE SALAD:6 cups baby arugula2 tablespoons fine extra virgin olive oilFine grain sea salt and freshly ground black pepper8 ounces fresh mozzarella, cut into 1/2-inch cubes
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• MAKE THE CAPONATA: Preheat the oven to 375ºF. Toss the eggplant in 2 tablespoons olive oil and spread in an even layer on a rimmed baking sheet. Roast for 20 to 30 minutes, until cooked, stirring halfway through.
• Toast the pine nuts for 5 minutes on a rimmed baking sheet in the oven (you can do this while you roast the eggplant).
• In a medium pan, sauté the shallots over medium heat in 1 tablespoon olive oil until soft and starting to brown, 8 to 10 minutes. Add the chile flakes, tomatoes, sugar, currants, vinegar, tomato puree, salt, and pepper. Cook for an additional 5 minutes. Add the eggplant, then stir in the pine nuts, mint, basil, and remaining 1 tablespoon olive oil. Remove from heat and let cool to room temperature.
• MAKE THE SALAD: In a mixing bowl, toss the arugula with the fine olive oil and season with salt and pepper. Mix in the mozzarella.
• To serve, mound the caponata in the center of a platter. Sprinkle the dressed arugula and mozzarella around the caponata.
Notes
Served with crusty bread, this also makes a great main-dish salad. Or, skip the salad and just serve the caponata with bread if you feel like that's enough food. The caponata can be made one day in advance; store covered in the refrigerator. For a vegan dish, omit the mozzarella.
Serving Size: Makes 10 side salads
• MAKE THE CAPONATA: Preheat the oven to 375ºF. Toss the eggplant in 2 tablespoons olive oil and spread in an even layer on a rimmed baking sheet. Roast for 20 to 30 minutes, until cooked, stirring halfway through.
• Toast the pine nuts for 5 minutes on a rimmed baking sheet in the oven (you can do this while you roast the eggplant).
• In a medium pan, sauté the shallots over medium heat in 1 tablespoon olive oil until soft and starting to brown, 8 to 10 minutes. Add the chile flakes, tomatoes, sugar, currants, vinegar, tomato puree, salt, and pepper. Cook for an additional 5 minutes. Add the eggplant, then stir in the pine nuts, mint, basil, and remaining 1 tablespoon olive oil. Remove from heat and let cool to room temperature.
• MAKE THE SALAD: In a mixing bowl, toss the arugula with the fine olive oil and season with salt and pepper. Mix in the mozzarella.
• To serve, mound the caponata in the center of a platter. Sprinkle the dressed arugula and mozzarella around the caponata.
Notes
Served with crusty bread, this also makes a great main-dish salad. Or, skip the salad and just serve the caponata with bread if you feel like that's enough food. The caponata can be made one day in advance; store covered in the refrigerator. For a vegan dish, omit the mozzarella.
Serving Size: Makes 10 side salads
Nutritional Info Amount Per Serving
- Calories: 183.9
- Total Fat: 14.4 g
- Cholesterol: 16.0 mg
- Sodium: 197.4 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.1 g
- Protein: 5.5 g
Member Reviews
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ADRIENALINE
The capanata recipe looks delicious and I'll try it soon but I think it is tough to get 10 servings out of 6 cups of arugula and 1 eggplant. It should be easy to reduce the amount of oil used and increase the arugula to at least a cup per serving and then keep it in the same calorie ball park - 7/18/12