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Caponata

Oxmoor House
Yield 16 servings (serving size: 1/4 cup)
In Italy, caponata is traditionally served as a salad, side dish, or relish. We suggest spooning it onto crostini-little toasts-and serving it as an appetizer.

Ingredients

  • 2 teaspoons salt
  • 1 (1-pound) eggplant, cut into 1/2-inch cubes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons red wine vinegar
  • 1 tablespoon capers, drained
  • 2 teaspoons sugar
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil, divided
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 garlic clove, minced

Nutrition Information

  • calories 26
  • fat 0.9 g
  • satfat 0.1 g
  • protein 0.6 g
  • carbohydrate 4.3 g
  • cholesterol 0 mg
  • iron 0.2 mg
  • sodium 309 mg
  • caloriesfromfat 30 %
  • fiber 1.3 g
  • calcium 9 mg

How to Make It

  1. Sprinkle salt over eggplant; stir well. Place eggplant in colander, and let stand 1 hour. Rinse well; drain.

  2. Combine tomato and next 6 ingredients in a medium bowl; stir well, and set aside.

  3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add eggplant, and cook, stirring occasionally, 13 minutes or until tender. Transfer to a plate.

  4. Add 1 1/2 teaspoons oil to pan, and place over medium heat. Add onion and celery; cook, stirring occasionally, 4 minutes or until lightly browned. Add garlic; cook 1 minute. Add cooked eggplant and tomato mixture to pan; stir well. Cook 3 minutes or until thoroughly heated. Serve at room temperature.

Oxmoor House Healthy Eating Collection