Classic Caponata
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 145.7
- Total Fat: 11.6 g
- Cholesterol: 0.0 mg
- Sodium: 176.3 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 3.1 g
- Protein: 1.9 g
View full nutritional breakdown of Classic Caponata calories by ingredient
Introduction
Flavorful, flexible dish- use as an appetizer on crostini, or as a chunky sauce for pasta- adapted from Epicurious Flavorful, flexible dish- use as an appetizer on crostini, or as a chunky sauce for pasta- adapted from EpicuriousNumber of Servings: 6
Ingredients
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5T Olive Oil
1 1 1/2 pound eggplant, peeled and 1/4" cubed
1 medium onion, diced
8 garlic cloves, chopped or pressed
1 14oz can diced tomatoes with Italian seasonings in juice (Muir Glen brand is best)
3T red wine vinegar
2T drained capers
1/4 C chopped sun dried tomatoes (moist pak, not in oil)
1/3 C fresh chopped basil
Salt to taste
Balsamic vinegar for drizzle
Directions
Makes 6-8 appetizer servings, or 4 servings for main dish pasta
Heat oil in heavy large pot or skillet over medium heat. Add eggplant, onion, and garlic. Saute until eggplant is soft and browned, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers and sun dried tomatoes. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season to taste with salt and pepper. Mix in fresh basil.
Serving options:
As an appetizer, or for a small meal, serve warm or at room temperature on toasted baguette spread with (or without) herbed goat cheese. Add a nice salad with a balsamic vinaigrette and you're set.
As a main dish pasta: Mix into cooked pasta, sprinkle with Parmesan cheese and stir in grilled chicken. A wonderful light meal!
Number of Servings: 6
Recipe submitted by SparkPeople user MAMABIGDOG.
Heat oil in heavy large pot or skillet over medium heat. Add eggplant, onion, and garlic. Saute until eggplant is soft and browned, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers and sun dried tomatoes. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season to taste with salt and pepper. Mix in fresh basil.
Serving options:
As an appetizer, or for a small meal, serve warm or at room temperature on toasted baguette spread with (or without) herbed goat cheese. Add a nice salad with a balsamic vinaigrette and you're set.
As a main dish pasta: Mix into cooked pasta, sprinkle with Parmesan cheese and stir in grilled chicken. A wonderful light meal!
Number of Servings: 6
Recipe submitted by SparkPeople user MAMABIGDOG.
Member Ratings For This Recipe
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PAPILLON57
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SUNSETINAZ