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Sicilian Caponata

http://www.eatingwell.com/recipes/sicilian_caponata.html

From EatingWell:  September/October 2011

This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts make it special. Serve it as a side with fish or as a spread on rustic bread. Prepare caponata the night before serving if you can; it always tastes better the next day.

About 4 cups, for 4 side-dish or 8 appetizer servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Heat 4 tablespoons oil in a 12-inch nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until lightly browned and soft, 5 to 10 minutes. Transfer to a plate.
  2. Heat the remaining 2 tablespoons oil in the pan. Add onion and cook, stirring frequently, until soft and lightly golden, 6 to 8 minutes. Stir in garlic and cook, stirring, for 30 seconds. (If the pan seems too dry, push the onion and garlic to the side, add a drizzle of oil, then continue cooking.)
  3. Stir in celery; cook, stirring frequently, until softened and slightly golden, 5 to 7 minutes. Stir in tomatoes; cook, stirring, about 2 minutes. Return the eggplant to the pan; stir until well combined. Sprinkle sugar over the eggplant mixture (omit if using Chinese eggplant, which is naturally sweeter), stir to combine and cook for about 30 seconds. Stir in vinegar, salt and pepper. Taste and add 1 to 2 tablespoons vinegar, if desired. Stir in olives and capers; cook for 1 minute. Remove the pan from the heat. Stir in basil and pine nuts.

Nutrition

Per cup : 289 Calories; 26 g Fat; 3 g Sat; 18 g Mono; 0 mg Cholesterol; 14 g Carbohydrates; 3 g Protein; 6 g Fiber; 492 mg Sodium; 537 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 5 fat

Tips & Notes