Caponata
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Caponata is a Sicilian sweet-and-sour eggplant relish or salad often served as part of an antipasto platter. It can also be spooned onto toasted baguette slices or used as a base sauce for pasta.
Servings: 4 cups (1 L)
Ingredients:
Caponata
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per 2 tbsp 25 mL : about | - |
| cal | 54 |
| pro | trace |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 53 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 2% |
| vit C | 12% |
| folate | 2% |
Suggested Recipes
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1 large eggplant (about 1-1/2 lb/750 g)
3-1/4 tsp (16 mL) salt
1/4 cup (50 mL) pine nuts
1/2 cup (125 mL) extra-virgin olive oil
2 stalks celery, diced
1 onion, diced
1 sweet red pepper, diced
1 clove garlic, minced
1/4 cup (50 mL) golden raisins
1/4 cup (50 mL) quartered pitted green olives
1/4 cup (50 mL) red_wine_vinegar
2 tbsp (25 mL) capers, drained and rinsed
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) chopped fresh basil or parsley
Preparation:
Cut eggplant into 1/2-inch (1 cm) cubes. In bowl, toss eggplant with 1 tbsp (15 mL) of the salt. Transfer to colander; let drain for 30 minutes.
Meanwhile, in small skillet, toast pine nuts over medium heat, stirring often, until light golden, about 3 minutes; set aside.
Rinse eggplant; drain and pat dry. In large nonstick skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat; saut?ggplant, in batches, until golden brown, about 12 minutes. Transfer to bowl; set aside.
In large saucepan, heat 2 tbsp (25 mL) of the remaining oil over medium heat; fry celery and onion until softened, about 8 minutes. Add red pepper, garlic and remaining salt ; cook, stirring, until softened, about 5 minutes.
Stir in raisins, olives, vinegar, capers, sugar and pepper. Stir in eggplant and remaining oil; cover and simmer for 5 minutes. Let cool for 10 minutes. Stir in pine nuts and basil. (Make-ahead: Let cool completely. Refrigerate in airtight container for up to 1 week. Let come to room temperature.)
Meanwhile, in small skillet, toast pine nuts over medium heat, stirring often, until light golden, about 3 minutes; set aside.
Rinse eggplant; drain and pat dry. In large nonstick skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat; saut?ggplant, in batches, until golden brown, about 12 minutes. Transfer to bowl; set aside.
In large saucepan, heat 2 tbsp (25 mL) of the remaining oil over medium heat; fry celery and onion until softened, about 8 minutes. Add red pepper, garlic and remaining salt ; cook, stirring, until softened, about 5 minutes.
Stir in raisins, olives, vinegar, capers, sugar and pepper. Stir in eggplant and remaining oil; cover and simmer for 5 minutes. Let cool for 10 minutes. Stir in pine nuts and basil. (Make-ahead: Let cool completely. Refrigerate in airtight container for up to 1 week. Let come to room temperature.)
Tags:
Source
Canadian Living Magazine: September 2007
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