Baked Caponata - 1 pt, Carbs 7g, Fiber 2g

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* Exported from MasterCook *

 

Baked Caponata - 1 pt, Carbs 7g, Fiber 2g

 

Recipe By : " The Mediterranean Vegan Kitchen " by Donna Klein

Serving Size : 12 Preparation Time :0:00

Categories : LowCal (Less than 300 calories LowerCarbs

Spicy Vegan

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons extra virgin olive oil

1 1/4 pounds eggplant -- 1 eggplant

salt

1 medium onion -- about 6 ounces

1 large celery stalk -- chopped

2 medium ripe tomatoes -- (about 6 oz each), peeled, seeded, and

coarsely chopped

1/4 cup water

2 tablespoons red wine vinegar

1 tablespoon tomato paste

1 tablespoon sugar

1/4 cup kalamata olives -- pitted and coarsely chopped

1/4 cup green olives -- preferably Italian, pitted and coarsely

chopped

1 tablespoon capers -- drained

freshly ground black pepper -- to taste

1 1/2 tablespoons chopped fresh basil -- (1 to 2 T) optional

 

Preheat the oven to 375F (190C). Brush a large baking sheet with 1/2 tablespoon

of the oil and set aside.

 

Cut the eggplant into 1/2-inch cubes. Place the eggplant cubes in a colander,

sprinkle with salt, and drain for 30 minutes. Rinse under cold running water and

pat dry with paper towels. (If time doesn't permit, omit salting and draining

eggplant that is to be stewed or baked with several ingredients, as any

bitterness is typically masked by other flavors.) Arrange the eggplant in a

single layer on the prepared baking sheet. Quickly brush the eggplant with 1/2

tablespoon of the remaining oil. Bake for 20 minutes, turning and stirring once.

 

Meanwhile, heat the remaining 1 T. of the oil in a large nonstick skillet over

medium heat. Add the onion and celery and cook, stirring often, until softened

but not browned, about 5 minutes. Stir in the tomatoes, reduce the heat to

medium-low, and cook, uncovered, stirring occasionally, until the tomatoes are

reduced to a pulpy consistency, about 25 minutes.

 

Add the water, vinegar, tomato paste, and sugar; blend well. Stir in the baked

eggplant, olives, and capers; season with pepper. Cook for 5 to 10 minutes,

stirring occasionally, until heated through and the flavors are well blended.

Serve warm or at room temperature, garnished with the basil, if desired.

 

ADVANCED PREPARATION: the dish can be covered and refrigerated for up to three

days. Bring to room temperature or reheat in a low oven before serving.

 

Make about 3 cups (12 one-quarter cup servings)

 

Per 1/4 cup serving: Cals 63; total Fat 4g (sat fat 0g); Carbs 7g; Fiber 2g;

Prot 1g; Chol 0mg; Sodium 127mg.

 

" There are probably as many versions of this famous sweet and sour eggplant

appetizer as there are cooks in southern Italy. the following rendition is my

" baked " adaptation of a Sicilian recipe that calls for frying the eggplant in

copious amounts of oil. Delicious on its own or as a side dish, caponata makes a

fine topping for crostini, bruschetta, and polenta. "

 

Description:

" 1 pt "

Cuisine:

" Italian "

S(Formatted by Chupa Babi in MC):

" 07.05.08 "

Copyright:

" 2001 "

Yield:

" 3 cups "

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Per Serving (excluding unknown items): 60 Calories; 4g Fat (56.6% calories from

fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 127mg

Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

 

 

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