Eggplant Caponata

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: September 2011

Ingredients

  • 1 eggplant (1-3/4 lb/790 g)
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1 cup diced onion
  • 1 rib celery diced
  • 1 lb Roma tomato seeded and diced
  • 1/4 cup water
  • 3 tablespoons red wine vinegar
  • 2 tablespoons capers drained and chopped
  • 2 tablespoons tomato paste
  • 2 fresh oregano (or 1 tsp dried)
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon hot pepper flakes

Method

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.

Nutritional facts Per each of 6 servings: about

  • Sodium 585 mg
  • Protein 3 g
  • Calories 193.0
  • Total fat 11 g
  • Potassium 615 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 24 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Eggplant Caponata

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