Eggplant Caponata
Ingredients
The base
-
1
pound
eggplant
-
1
stalk
celery
-
½
medium
yellow onion
-
1
red bell pepper
-
3
cloves
garlic
-
4
medium
tomatoes
The sauce and seasoning
-
2
tablespoons
tomato paste
-
3
tablespoons
golden raisins
-
2
tablespoons
capers
-
3
tablespoons
sherry vinegar
-
½
teaspoon
sea salt
-
½
teaspoon
cane sugar
-
freshly ground
to taste
black pepper
The finishing touches
-
¼
cup
fresh parsley
-
to garnish
fresh basil leaves
-
2
tablespoons
extra-virgin olive oil
-
crostini
for serving
Instructions
- Roast the eggplant as per the recipe instructions.
- Soak the golden raisins in a small bowl with vinegar and capers to soften.
- Heat olive oil in a large skillet and sauté onion and celery until softened.
- Add red bell pepper and salt, cooking until tender.
- Stir in tomato paste, garlic, tomatoes, and sugar, cooking until saucy.
- Add roasted eggplant, soaked raisins, vinegar, capers, and pepper, cooking for an additional 5 minutes.
- Stir in parsley and season to taste.
- Cool to room temperature and serve garnished with fresh basil on crostini.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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