Mediterranean Eggplant Caponata
Servings
Prep Time
Cook Time
Ready In
Recipe: #6926
November 10, 2012
"This does not taste as good cold from the fridge so remember to bring it down to room temperature before serving. It's delicious with pita chips. "
Ingredients
Nutritional
- Serving Size: 1 (279.2 g)
- Calories 221.1
- Total Fat - 13.7 g
- Saturated Fat - 1.6 g
- Cholesterol - 0.4 mg
- Sodium - 226.9 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 5.1 g
- Sugars - 11.2 g
- Protein - 8.6 g
- Calcium - 55.7 mg
- Iron - 2 mg
- Vitamin C - 39.2 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 400°F. Toss chopped eggplant with 2 tablespoons of olive oil and sprinkle with sea salt. Place a piece of unbleached parchment paper on a cookie sheet. Spread eggplant in one layer over the parchment paper. Bake eggplant for 25 minutes or until tender.
Step 2
Meanwhile, sauté onion, garlic and celery over medium heat in the remaining 2 tablespoons of olive oil until onions are translucent, about 4 to 5 minutes, stirring occasionally. Add tomatoes and eggplant. Continue to cook for 3 minutes. Add capers, pine nuts, sugar, vinegar and chili flakes, if desired. Cook for 8 to 10 minutes, stirring often, until tomatoes are tender and vegetables are melding together.
Step 3
Garnish with minced olives. Refrigerate 6 hours or overnight. I suggest to bring this dip down to room temperature before you serve it.
Tips & Variations
No special items needed.
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