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.
- Portion size 1 serving
- Credits : Canadian Living Magazine: September 2007
- 1 large eggplant (about 1-1/2 lb/750 g)
- 3 1/4 teaspoons salt
- 1/4 cup pine nut
- 1/2 cup extra virgin olive oil
- 2 stalks celery diced
- 1 onion diced
- 1 sweet red pepper diced
- 1 garlic clove minced
- 1/4 cup golden raisins
- 1/4 cup quartered pitted green olives
- 1/4 cup red wine vinegar
- 2 tablespoons capers drained and rinsed
- 1 tablespoon granulated sugar
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh basil or parsley
MethodCut 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.)
Nutritional facts Per 2 tbsp 25 mL : about
- Sodium 53 mg
- Protein trace
- Calories 54.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
- Iron 1.0
- Folate 2.0
- Vitamin A 2.0
- Vitamin C 12.0