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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. Preheat broiler.
  2. 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.
  3. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch squares.
  4. 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.
  5. 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.
  6. Stir in bell pepper and parsley. Cool to room temperature before serving. Serve with Polenta Crostini.
  7. (Totals include Polenta Crostini)
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