California Caponata

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* Exported from MasterCook *

 

California Caponata

 

Recipe By :Wine.com

Serving Size : 6 Preparation Time :0:00

Categories : ** MCR ** VegRecipes

Eggplant Salads

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small eggplant -- cut into 1/4-inch cubes

1 onion -- chopped

1 can tomatoes -- drained and chopped

2 tablespoons tomato paste

2 tablespoons balsamic vinegar

1/2 cup kalamata olives -- pitted and halved

2 tablespoons caperberries -- halved

4 tablespoons walnuts -- coarsely chopped

1/2 cup golden raisins soaked in red wine

1/2 c red wine

 

Spray a large (peferably nonstick) skillet with vegetable oil spray. Heat

and sauté eggplant and onion until softened, about 5 minutes. Combine with

remaining ingredients and cook, uncovered, about 8 minutes over medium low

heat. Remove to a serving dish and let cool.

 

Sprinkle with parsley and serve with crackers, toasted pita wedges or sliced

baguette.

 

Serves 6-8.

 

 

Source:

" http://www.wine.com/company/1999/0399.shtml "

S(Formatted by Whome40 Mar 2000):

" "

 

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Per serving: 176 Calories (kcal); 8g Total Fat; (43% calories from fat); 3g

Protein; 22g Carbohydrate; 0mg Cholesterol; 402mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Caponata is an Italian eggplant salad. This version uses raisins and

walnuts which gives it a very California flavor. If you have leftovers, add

them to freshly cooked pasta.

 

Kristin: Original recipe called for 3 T. olive oil. Original recipe didn't

specify the amount of red wine. You may not need that much.

Nutr. Assoc. : 0 0 0 0 0 0 902478 0 3532 0