Caponata
Ingredients
The vegetables
-
1
large or 2 smallish
eggplants
-
½
teaspoon
fine salt
-
1
medium
yellow onion
-
1
red
bell pepper
-
2
stalks
celery
-
to taste
freshly ground black pepper
-
2
cloves
garlic
The sauce
-
1
can (14 ounces)
crushed fire-roasted tomatoes
-
¼
cup
pitted green olives
-
¼
cup
raisins
-
3
tablespoons
red wine vinegar or white wine vinegar
-
2
tablespoons
capers
-
1
tablespoon
honey or sugar
-
¼
teaspoon
red pepper flakes
-
1
bay leaf
-
¼
cup
chopped fresh mint, flat-leaf parsley and/or basil
The oil
-
4
tablespoons
extra-virgin olive oil
For serving
-
optional
Homemade Crostini
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Toss the cubed eggplant with salt and olive oil, then roast for 30-35 minutes until golden.
- In a saucepan, heat remaining olive oil and sauté onion, bell pepper, and celery until tender.
- Add garlic and cook briefly, then stir in the crushed tomatoes.
- Mix in olives, raisins, vinegar, capers, honey, red pepper flakes, and bay leaf, and simmer for 10 minutes.
- Remove bay leaf, stir in roasted eggplant and fresh herbs, adjusting flavors as needed.
- Let the caponata rest before serving, warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
4g
Sodium
500mg
Cholesterol
0mg
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