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Sicilian Eggplant Caponata

(2 reviews)
Sicilian Eggplant Caponata
  • Prep Time 35 min
  • Total Time 50 min
  • Servings 2
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Serve caponata warm or cool on slices of baguette. It's also good as a chunky sauce for pasta, with plenty of freshly grated Parmesan.

Ingredients

1/2
lb. tomatoes (1 large or 2 small)
1/2
lb. baby eggplants or 1/2 medium eggplant, unpeeled, cut into 1/2-inch cubes (2 cups)
2
teaspoons olive oil
1/3
cup chopped onion
1
to 2 garlic cloves, minced
1/4
cup chopped fresh basil
1/2
teaspoon sugar
1/4
teaspoon salt
2
teaspoons white wine vinegar

Directions

  • 1 Bring 4 cups water to a boil in large saucepan over high heat. Place tomatoes in water for 10 seconds. With slotted spoon, remove tomatoes from water; set aside to cool.
  • 2 Place eggplant cubes in water in saucepan; cover and simmer 10 minutes. Drain; set eggplant aside.
  • 3 Wipe saucepan dry with paper towels. Heat oil in saucepan over medium heat until hot. Add onion; cook 5 minutes, stirring frequently.
  • 4 Meanwhile, remove and discard skins from tomatoes; coarsely chop tomatoes.
  • 5 Add tomatoes, eggplant, garlic, basil, sugar, salt and vinegar to onion in saucepan; mix well. Cook over medium heat for 10 minutes, stirring occasionally. Cool 2 hours or until room temperature, or refrigerate until serving time.
  • 6 Serve caponata on slices of baguette-style French bread.
Tips  

Dip can be refrigerated up to 2 days.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 Cup
Calories
30
(
Calories from Fat
10
)
Daily Value
Total Fat
1g
2%
(
Saturated Fat
0g
0%
)
Cholesterol
0mg
0%
Sodium
70mg
3%
Total Carbohydrate
4g
1%
(
Dietary Fiber
1g
4%
,
Sugars
2g
)
Protein
1g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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