Advertisement
Roasted Eggplant Caponata
WebMD Recipe from
Foodily.com
Ingredients
- 2 pounds eggplant, peeled or not as you please, slice lengthwise 1/4-inch thick
- 3 tablespoons olive oil
- 1 small yellow onion, chopped
- 5 cloves garlic, roasted
- 1/2 cup celery, diced
- 1 14 ounce can tomatoes, chopped
- 2 tablespoons capers, rinsed
- 3 tablespoons pine nuts, toasted
- 2 tablespoons golden raisins or currants
- 1/3 cup Kalamata olives, chopped
- 2 tablespoons light brown sugar
- 1/3 cup red wine vinegar
- kosher salt and red pepper flakes
Instructions
- Preheat the oven to 400 degrees F. Lay the eggplant slices on a baking sheet in a single layer. Roast for 15 to 20 minutes or until tender and lightly browned. Remove, coarsely chop, and reserve.
- In a large sauté pan, heat the olive oil over medium heat and sauté the onion, roasted garlic, and celery until softened but not brown, stirring occasionally. Add the tomatoes and cook for 2 to 3 minutes. Add the capers, pine nuts, raisins, olives, brown sugar, and vinegar. Over medium heat, cook for 6 to 8 minutes, stirring frequently. Add the eggplant and season to your taste with the salt and red pepper flakes. Serve at room temperature. Can be stored, covered, in your refrigerator for up to 5 days.
Reviewed July 16, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to
Foodily.com
Nutritional Information
Makes: 4 servings
- Calories22
- Carbohydrates29.2 g
- Dietary fiber9.3 g
- Cholesterol0 mg
- Fat16.3 g
- Saturated fat2 g
- Sodium276 mg
- Protein5.2 g