Giada's Eggplant Caponata with a twist

More sharing options

Share on Twitter

4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Giada's Eggplant Caponata with a twist calories by ingredient

Introduction

Caponata is a sweet and tangy eggplant dish. It can be served warm by itself, at room temperature as a spread for crostini or crackers or mixed into a pasta dish. After playing with several recipes, this is my favorite caponata. It is based on Giada DeLaurentis' recipe with a few tweaks of my own. Caponata is a sweet and tangy eggplant dish. It can be served warm by itself, at room temperature as a spread for crostini or crackers or mixed into a pasta dish. After playing with several recipes, this is my favorite caponata. It is based on Giada DeLaurentis' recipe with a few tweaks of my own.

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 honey

1 tablespoon drained capers

Fresh 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.