Eggplant Caponata
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 193193 cal |
| pro | 3 g3g pro |
| total fat | 11 g11g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 24 g24g carb |
| fibre | 7 g7g fibre |
| chol | 0 mg0mg chol |
| sodium | 585 mg585mg sodium |
| potassium | 615 mg615mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1010 iron |
| vit A | 1212 vit A |
| vit C | 3232 vit C |
| folate | 1919 folate |
Caponata makes an excellent side dish for grilled chicken or fish, a tasty hors d'oeuvre on toasted or grilled bread, or a wonderful main dish tossed with pasta. For best results, choose a firm eggplant that feels heavier than it looks.
Ingredients
- 1 large eggplant , (1-3/4 lb/790 g)1 large eggplant, (1-3/4 lb/790 g)
- 1 tsp salt 1 tsp salt
- 3 tbsp olive oil 3 tbsp olive oil
- 1 cup diced onion 1 cup diced onion
- 1 rib celery , diced1 rib celery, diced
- 1 lb Roma tomatoes , seeded and diced1 lb Roma tomatoes, seeded and diced
- 1/4 cup water 1/4 cup water
- 3 tbsp red wine vinegar 3 tbsp red wine vinegar
- 2 tbsp capers , drained and chopped2 tbsp capers, drained and chopped
- 2 tbsp tomato paste 2 tbsp tomato paste
- 2 sprigs fresh oregano , (or 1 tsp dried)2 sprigs fresh oregano, (or 1 tsp dried)
- 1 tsp granulated sugar 1 tsp granulated sugar
- 1/2 tsp hot pepper flakes 1/2 tsp hot pepper flakes
Preparation
Peel eggplant and chop into scant 1-inch (2.5 cm) cubes; place in colander. Toss with half of the salt and let stand for 30 minutes. Press forcefully to release any liquid;
pat dry.
Meanwhile, in large shallow Dutch oven, heat oil over medium heat; cook onion and celery, stirring occasionally, until light golden, about 12 minutes.
Add eggplant; cook, stirring occasionally, until eggplant is light golden, 6 to 8 minutes.
Stir in tomatoes, water, vinegar, capers, tomato paste, oregano, sugar, hot pepper flakes and remaining salt. Reduce heat to low; cook, stirring occasionally, until eggplant is very tender, about 15 minutes. Discard oregano sprigs. Serve warm or at room temperature.
pat dry.
Meanwhile, in large shallow Dutch oven, heat oil over medium heat; cook onion and celery, stirring occasionally, until light golden, about 12 minutes.
Add eggplant; cook, stirring occasionally, until eggplant is light golden, 6 to 8 minutes.
Stir in tomatoes, water, vinegar, capers, tomato paste, oregano, sugar, hot pepper flakes and remaining salt. Reduce heat to low; cook, stirring occasionally, until eggplant is very tender, about 15 minutes. Discard oregano sprigs. Serve warm or at room temperature.
Source : Canadian Living Magazine: September 2011
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