Eggplant Caponata
Mark Boughton/styling: Teresa Blackburn
- Yield: 12-16 servings
- Prep: 5 mins
- Cook: 20 mins
Varying forms of this dish occur around the Mediterranean—in some versions, octopus is added, in others hot peppers.
Ingredients
- 4tablespoons olive oil
- 2large eggplants (about 1 pound each), cut into 1/2-inch cubes
- 1large yellow onion, chopped
- 1-- (15-ounce) can diced tomatoes, drained
- 1/2cup kalamata olives, pitted and halved
- 1/2cup red wine
- 1/4cup coarsely chopped walnuts
- 1/4cup golden raisins
- 2tablespoons tomato paste
- 2tablespoons balsamic vinegar
- 1tablespoon capers
- 1/4teaspoon salt
- 1/4teaspoon pepper
- 2tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large skillet; sauté eggplant and onion until softened, about 5 minutes.
- Add tomatoes, olives, wine, walnuts, raisins, tomato paste, vinegar, capers, salt and pepper. Stir and cook, uncovered, 15 to 20 minutes, over medium-low heat. Stir in parsley and serve with matzo crackers.
Nutritional Info *per serving
- Calories 120
- Glycemic Load 1
- Fat 7g
- Saturated Fat 1g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 4g
- Cholesterol 0mg
- Sodium 220mg
- Potassium 270mg
- Carbohydrate 12g
- Fiber 4g
- Sugars 6g
- Protein 2g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 15%
- Calcium 2%
- Iron 6%
