Giada's Eggplant Caponata with a twist

Name: Giada''s Eggplant Caponata with a twist Recipe
Yield: 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

(3)

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 honey1 tablespoon drained capersFresh 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.

Servings Per Recipe: 4

Nutritional Info 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

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Member Reviews

NASFKAB
Great - 7/22/20
LLK31935
I make it again and again - 7/22/13
SCRIPTDUCK
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
MOMOSA42
Love caponata, never tried it with raisins...very good. - 4/7/10