Sicilian Eggplant Caponata

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.

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Servings 2

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ingredients 9
Prep Time 35 min
Total Time 50 min

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

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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.

EXPERT TIPS

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Expert 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; 1%
(Saturated Fat 0g, 0% ),
Cholesterol: 0mg; 0%;
Sodium: 70mg; 70%;
Total Carbohydrate: 4g; 4%
(Dietary Fiber 1g 1% Sugars 2g 2% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 8%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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jodeee

report Posted Dec. 25, 2010 12:30 PM

A few ingredients have been left out...chunky diced celery.... sliced onions...halved or sliced green olives and capers. As written it makes a good sauce for pasta but lacks the flavors of caponata. The celery & onion should be sauteed in evoo before adding. The olives and rinsed capers are added last. I simmer until the celery is cooked-not mushy. Capped tightly it will keep for 2 mos in the fridge. Serve at room temp.