Caponata is a traditional and popular eggplant dish that is delicious served with freshly baked crusty bread. It is often prepared as an appetizer; however, we love our Sicilian Eggplant Caponata as a lunch option. Place a serving dish of this Mediterranean goodness on the table along with slices of crusty baguette (or your bread of choice), and let everyone dig in. A lovely and easy vegetarian meal that is full of flavor and textures, this is a wonderful dish to share with friends.
2 tbsp. olive oil, plus more as needed
1 large eggplant, cut into 1-inch cubes
salt and pepper, to taste
2 medium onions, peeled and diced
3 celery stalks, sliced
1 lb. canned Italian plum tomatoes
10 green olives, pitted and quartered
2 cloves garlic, crushed
¼ cup white wine vinegar
2 tbsp. sugar
½ cup pine nuts
¼ cup capers
1. Heat the olive oil in a large nonstick skillet over medium-high heat. Season the eggplant with salt and pepper. Add to the skillet and cook until tender, about 4-6 minutes. Remove from the pan and set aside.
2. Add the onion to the skillet, increasing a little more olive oil if necessary, and sauté until tender. Add the celery, tomatoes, olives and garlic. Reduce the heat to medium-low and cook for 10 minutes more.
3. Meanwhile, heat the vinegar in a small saucepan over medium heat. Stir in the sugar until it is dissolved.
4. Return the cooked eggplant to the skillet and add the pine nuts and capers.
5. Add the vinegar mixture to the skillet and mix thoroughly.
6. Season with salt and pepper, to taste, and cook for 5 minutes longer.
7. Serve chilled on top of a sliced baguette, grilled crostini or fresh slices of your preferred Italian-style bread.
NUTRITION DATA FOR 1 SERVING
Total Carbohydrates 13g
Total Fat 11g
Saturated Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Trans Fat 0g
Dietary Fiber 4g
Vitamin A 8% Daily Value
Vitamin C 16% Daily Value
Calcium 3% Daily Value
Iron 7% Daily Value
This AMAZING Recipe can be found in my Mediterranean Refresh Cookbook here