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.

  • prep time 35 min
  • total time 50 min
  • ingredients 9
  • servings 2

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
  • 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.
  • 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.
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