Mediterranean Eggplant Caponata
Created by VegGirl on November 10, 2012
- Servings: 6
- Prep Time: 15m
- Cook Time: 45m
- Recipe #6926
Ingredients
- 6 cups chopped eggplant, about 2 medium
- 1/4 cup extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup celery, diced
- 3 large Roma tomatoes, chopped
- 2 tablespoons capers, drained
- 1/4 cup lightly toasted pine nuts
- 1 tablespoon cane sugar
- 1/3 cup red wine vinegar
- 1/4 teaspoon crushed red chile flakes (optional)
- 1/4 teaspoon sea salt, or to you taste
- 1/2 cup green Sicilian olives, minced for garnish
How to Make
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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.
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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.
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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.
Nutritional Facts
- 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