Eggplant Caponata

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Eggplant Caponata

 

1/4 cup golden raisins

6 cups diced peeled eggplant (about 1 pound)

1 1/2 teaspoons salt

4 teaspoons olive oil, divided

1 cup chopped onion

2 garlic cloves, minced

1 cup diced seeded plum tomato

1/4 cup sugar

1/4 cup red wine vinegar

1/4 cup chopped pitted kalamata olives

2 teaspoons capers

1/3 cup chopped fresh parsley

 

Place raisins in a small bowl; cover with hot water.

Let stand 15 minutes; drain. Set aside.

Place eggplant in a colander; sprinkle with salt. Toss

well. Drain 1 hour. Rinse well; pat dry with paper

towels.

 

Heat 1 tablespoon oil in a large nonstick skillet over

medium-high heat. Add eggplant; sauté 9 minutes or

until well browned. Spoon eggplant into a large bowl;

set aside.

 

Heat remaining 1 teaspoon oil in pan over medium-high

heat. Add onion; sauté 3 minutes or until golden. Add

garlic; sauté 1 minute. Add tomato; sauté 2 minutes.

Add tomato mixture to eggplant.

 

Return pan to heat. Add sugar and vinegar, stirring

until sugar dissolves. Stir in raisins, olives, and

capers. Add eggplant mixture, stirring to combine.

Remove from heat; stir in parsley. Serve warm or at

room temperature.

 

Note: Caponata will keep in the refrigerator for up to

5 days; bring to room temperature before serving.

 

Yield 12 servings (serving size: 1/4 cup)

 

Nutritional Information

CALORIES 59(31% from fat); FAT 2g (sat 0.3g,mono

1.4g,poly 0.2g); PROTEIN 0.8g; CHOLESTEROL 0.0mg;

CALCIUM 14mg; SODIUM 141mg; FIBER 1.5g; IRON 0.5mg;

CARBOHYDRATE 10.8g

 

Cooking Light, APRIL 2005

 

 

 

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