Caponata with Polenta Crostini
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Although often served as a salad or side dish, caponata served on crisp squares of polenta becomes an appetizer here.
Yield: 10 servings (serving size: 3 tablespoons caponata and 2 crostini)
More From Cooking Light
Amount per serving
- Calories: 83
- Calories from fat: 35%
- Fat: 3.2g
- Saturated fat: 1g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.3g
- Protein: 3.7g
- Carbohydrate: 10.5g
- Fiber: 2.2g
- Cholesterol: 3mg
- Iron: 0.6mg
- Sodium: 309mg
- Calcium: 67mg
- 1 medium red bell pepper
- 1 tablespoon olive oil, divided
- 5 1/2 cups (1/2-inch) cubed peeled eggplant (about 1 pound)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 1/2 cups diced onion
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh thyme
- 1 teaspoon anchovy paste
- 1/4 cup balsamic vinegar
- 1 tablespoon capers
- 1 tablespoon chopped fresh flat-leaf parsley
- Polenta Crostini
- Preheat broiler.
- Cut bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
- Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch squares.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant; cook 6 minutes or until browned, stirring frequently. Add salt and black pepper; stir well. Remove from pan.
- Add 2 teaspoons oil and onion to pan; cook 3 minutes or until onion begins to brown, stirring frequently. Add garlic, thyme, and anchovy paste; cook 2 minutes, stirring frequently. Add vinegar; cook 30 seconds. Add eggplant and capers; stir well. Remove from heat.
- Stir in bell pepper and parsley. Cool to room temperature before serving. Serve with Polenta Crostini.
- (Totals include Polenta Crostini)
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes
Food & Wine