Sicilian Caponata

Sicilian Caponata

This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts make it special. Serve it as a side with fish or as a spread on rustic bread. Prepare caponata the night before serving if you can; it always tastes better the next day.

From EatingWell: September/October 2011
Yield: about 4 cups, for 4 side-dish or 8 appetizer servings
Active Time: 45 minutes
Total Time: 45 minutes

Ingredients

  1. 6 tablespoons extra-virgin olive oil, divided
  2. 1 pound eggplant (see Tips), peeled and diced
  3. 1 large sweet onion, diced
  4. 2 cloves garlic, minced
  5. 3 stalks celery with leaves, diced
  6. 3 plum tomatoes, diced
  7. 1 tablespoon sugar, if needed
  8. 1 tablespoon red-wine or white-wine vinegar, or more to taste
  9. 1 teaspoon kosher salt
  10. Freshly ground pepper to taste
  11. 15 small or 7 large pitted green olives, quartered
  12. 1 tablespoon capers, rinsed
  13. 2 tablespoons chopped fresh basil
  14. 2 tablespoons lightly toasted pine nuts (see Tips)

Preparation

  1. Heat 4 tablespoons oil in a 12-inch nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until lightly browned and soft, 5 to 10 minutes. Transfer to a plate.
  2. Heat the remaining 2 tablespoons oil in the pan. Add onion and cook, stirring frequently, until soft and lightly golden, 6 to 8 minutes. Stir in garlic and cook, stirring, for 30 seconds. (If the pan seems too dry, push the onion and garlic to the side, add a drizzle of oil, then continue cooking.)
  3. Stir in celery; cook, stirring frequently, until softened and slightly golden, 5 to 7 minutes. Stir in tomatoes; cook, stirring, about 2 minutes. Return the eggplant to the pan; stir until well combined. Sprinkle sugar over the eggplant mixture (omit if using Chinese eggplant, which is naturally sweeter), stir to combine and cook for about 30 seconds. Stir in vinegar, salt and pepper. Taste and add 1 to 2 tablespoons vinegar, if desired. Stir in olives and capers; cook for 1 minute. Remove the pan from the heat. Stir in basil and pine nuts.

Tips & Notes

Nutrition

Nutrition Per Serving: 289 calories; 26 g fat (3 g sat, 18 g mono); 0 mg cholesterol; 14 g carbohydrates; 3 g protein; 6 g fiber; 492 mg sodium; 537 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Potassium (15% dv)

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 5 fat