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.
Yield: 16 servings (serving size: 1/4 cup)
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Amount per serving
- Calories: 26
- Fat: 0.9g
- Saturated fat: 0.1g
- Protein: 0.6g
- Carbohydrate: 4.3g
- Cholesterol: 0mg
- Iron: 0.2mg
- Sodium: 309mg
- Calories from fat: 30%
- Fiber: 1.3g
- Calcium: 9mg
- 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
- Sprinkle salt over eggplant; stir well. Place eggplant in colander, and let stand 1 hour. Rinse well; drain.
- Combine tomato and next 6 ingredients in a medium bowl; stir well, and set aside.
- 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.
- 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.
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