Eggplant Caponata

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Eggplant Caponata calories by ingredient
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Introduction

This is a basic recipe that I added zucchini to, because I had to use it up or it would go bad. Turns out, I liked the addition. You can lose the zucchini if you prefer.
You can use this as a main dish over pasta, a side dish, or an appetizer with crostini or bread, or whatever you like. This is a pretty adaptable recipe.
My husband usually takes a scoopful of this, adds some chicken, and eats it over pasta - because he feels it'd be completely perfect with meat.
This is a basic recipe that I added zucchini to, because I had to use it up or it would go bad. Turns out, I liked the addition. You can lose the zucchini if you prefer.
You can use this as a main dish over pasta, a side dish, or an appetizer with crostini or bread, or whatever you like. This is a pretty adaptable recipe.
My husband usually takes a scoopful of this, adds some chicken, and eats it over pasta - because he feels it'd be completely perfect with meat.

Number of Servings: 10

Ingredients

    1-2 Eggplants (about 1 1.5 lbs), diced into 1/2 inch cubes
    2 large onions, chopped
    3 small zucchini (or however much you want to add), sliced *optional
    2 cloves garlic , minced
    3 large tomatoes, chopped
    1-2 Tbsp capers, drained
    2 tsp sugar
    1-2 tbsp red wine vinegar (can use balsamic)
    3-4 tbsp olive oil
    salt and pepper, to taste
    italian seasoning, to taste
    1 tsp good unsweetened chocolate powder *optional

Directions

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.

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