Caponata (Sicilian Eggplant)

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CAPONATA

from Jewish World Review

 

• 2 cups eggplant cubes (1/4 inch)

• 1 teaspoon olive oil

• 1/2 medium onion, diced (about 1 cup)

• 1 stalk celery, diced (about 1/2 cup)

• 1/2 cup fat-free, low sodium veggie broth

• 2 medium cloves garlic, crushed

• 1 medium tomato, diced (about 2 cups)

• 4 pitted black olives, sliced

• 1 teaspoon sugar

• 2 tablespoons red wine vinegar

• 1/2 GF French bread baguette (try the Miss Roben's Mix for french

bread or a Dr. Schar's baguette)

• Salt and freshly ground black pepper

 

Heat oil in a nonstick skillet large enough to hold eggplant in one

layer. Cook over medium heat, turning cubes every few minutes until

soft, about 10 minutes. Remove eggplant and add onions, celery and

broth. Saute until onions are transparent, about 5 minutes. Add garlic

and tomatoes and continue to saute 5 more minutes. Tomatoes should

retain their shape.

 

Return eggplant to pan along with olives. Saute 2 to 3 minutes. Remove

from heat and stir in sugar. Add vinegar and salt and pepper to taste.

Diagonally slice baguette to make oval about 1/2-inch thick. Toast a

minute in the oven and serve caponata on top. Makes 2 servings.

 

Per serving: 324 calories; 11 grams protein; 57 grams carbohydrate; 7

grams fat; 19 percent of calories as fat; 7 grams fiber; .4 milligrams

cholesterol; 465 milligrams sodium.