Caponata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
6 cups fresh eggplant, chopped1 cup sweet red peppers, chopped1 medium onion, chopped finely2 fat cloves of garlic, crushed1 can plum tomatoes, crushed2 tbsp capers, rinsed & choppeda decent handful of black or green olives1 tbsp dried oregano1 tbsp herb vinegar1 cup fresh spinach, chopped in ribbons (optional)
Saute onion in olive oil until it begins to turn golden. Add oregano and eggplant, cooking until the eggplant turns golden on all sides. Deglaze the pan with water as necessary to avoid sticking and burning. Add garlic and peppers and cook for a minute or two, then add the olives, capers and tomatoes. Dot the pan with drops of vinegar. Stir and simmer until most of the liquid in the pan evaporates and the eggplant is cooked through. Add fresh spinach, stir and switch off the flame, allowing the spinach to wilt with the residual heat in the pan.
Serve warm or cold, with crusty bread, slices of chorizo, or use as a topping for bruschetta.
Serving Size: Makes 3 very generous servings
Serve warm or cold, with crusty bread, slices of chorizo, or use as a topping for bruschetta.
Serving Size: Makes 3 very generous servings
Nutritional Info Amount Per Serving
- Calories: 131.1
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 463.9 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 6.7 g
- Protein: 3.4 g
Member Reviews