Grilled Eggplant Caponata

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 43.5
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 121.9 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.1 g

View full nutritional breakdown of Grilled Eggplant Caponata calories by ingredient


Introduction

A low-fat version of the classic appetizer, perfect to make during grilling season. Grilling the Eggplant eliminates almost all the oil and gives the dish a nice smoky flavor. A low-fat version of the classic appetizer, perfect to make during grilling season. Grilling the Eggplant eliminates almost all the oil and gives the dish a nice smoky flavor.
Number of Servings: 12

Ingredients

    1 2 lb. Eggplant
    2 Cups Celery, diced
    1 Cup Onions, diced
    1 Cup Tomatoes, (peeled and seeded optional), diced
    6 Jumbo Black Olives, diced
    3 Tbs Capers, rinsed
    1 Tbs Olive Oil
    2 tsp. sugar (or sweetener)
    1/4 Cup Red Wine VInegar

Directions

Cut 3 slits lengthwise in the Egglpant (so it doesn't explode). Place on a hot grill, cook until soft-about 20-25 minutes. Turn every 5 minutes for even cooking. When done, scrape the eggplant from the skin and dice. Drain extra juice if needed.

Sautee on medium heat Celery and Onions for 5 minutes until soft. Add Tomatoes, cook for 3 minutes. Add Olives, Capers and Eggplant. Mix sugar, vinegar and olive oil together, add to the vegetables. Chill.

Makes about 12 1/3 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user BLUEBIRDER.