Although often served as a salad or side dish, caponata served on crisp squares of polenta becomes an appetizer here.

Chef Michael Chiarello
Recipe by Cooking Light October 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
10 servings (serving size: 3 tablespoons caponata and 2 crostini)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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)

Nutrition Facts

83 calories; calories from fat 35%; fat 3.2g; saturated fat 1g; mono fat 1.7g; poly fat 0.3g; protein 3.7g; carbohydrates 10.5g; fiber 2.2g; cholesterol 3mg; iron 0.6mg; sodium 309mg; calcium 67mg.
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