Eggplant Caponata

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Category : Appetizers And Snacks

Recipe : Eggplant Caponata

This hearty Sicilian dish makes a tasty appetizer served with crusty bread. It can also
act as a side dish or salad.

Makes 4 servings

1 large (1 1/2-pound) eggplant
1/4 teaspoon salt, or less
2 cups chopped celery
1 cup chopped onions
8 small or 4 large ripe Italian plum tomatoes, chopped
10 small or 6 large pitted black olives, chopped
10 small or 6 large pitted green olives, chopped
2 tablespoons rinsed drained capers
3 tablespoons red wine vinegar
1 1/2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
Fresh parsley sprigs, to garnish

Trim eggplant, but do not pare; cut into 1" cubes. Place a layer of cubes in large
colander; sprinkle very lightly with salt. Continue layering and salting until all
cubes have been used. Cover with plate that has been weighted with a 2-pound can
or similar object. Place colander in sink; let stand 1 hour. Rinse off salt under cold
running water; pat eggplant dry.
Preheat oven to 400o F. Spray baking sheet with nonstick cooking spray. Arrange
eggplant cubes on baking sheet. Bake 20 minutes, until tender and golden. Remove
from oven.
Spray large nonstick skillet with nonstick cooking spray. Add celery, onions and
1/2 cup water; cook over medium heat 5 minutes, until onion is translucent. Add
tomatoes; cook 10 minutes, until liquid has evaporated. Stir in olives and capers
and cook until sauce has thickened, 5 minutes. Add 1 1/2 cups water, the eggplant,
vinegar, sugar and pepper; cook until liquid has evaporated and sauce has
thickened again, 15 minutes. Cover and let cool to room temperature. Place in
serving bowl; stir in olive oil. Refrigerate. Garnish with fresh parsley. For best
taste, serve at room temperature.

SERVING (1 1/2 CUPS) PROVIDES: 1 Fat, 4 1/2 Vegetables, 15 Optional Calories; 5
grams Fat, 5 grams Fiber.

PER SERVING: 140 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 440
mg Sodium, 24 g Total Carbohydrate, 5 g Dietary Fiber, 3 g Protein, 107 mg Calcium