Mediterranean Eggplant Caponata
Recipe: #6926
November 10, 2012
Categories: Eggplant, Appetizers, Mediterranean, Heart Healthy Kosher, No Eggs, Vegan, Vegetarian, more
"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. "
Original is 6 servings
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 by Step Method
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
No special items needed.
1 Reviews
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