This yummy recipe was made at our holiday cooking class by Holly Nickels, RD at The Summit. Red wine vinegar balances the slight sweetness of this classic eggplant caponata, featuring eggplant, raisins, tomatoes, olives, and capers.
Yield: 12 servings (serving
size: 1/4 cup)
Ingredients
6 cups diced peeled eggplant (about 1 pound)
1 teaspoons salt
4 teaspoons olive oil
1 cup chopped onion
2 garlic cloves, minced
1 cup diced seeded plum tomato
1/4 cup sugar
1/4 cup red wine vinegar
1/4 cup chopped pitted kalamata olives
2 teaspoons capers
1/3 cup chopped fresh parsley
Preparation
Note: Caponata will keep in the refrigerator for
up to 5 days; bring to room temperature before serving.
Nutritional Information: per serving:
Calories: 59, Fat: 2g, Protein: 0.8g, Carbohydrate: 10.8g, Fiber: 1.5g,
Sodium: 141mg
Source:
Cooking Light, April 2005
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Saturday, January 5, 2013
Eggplant Caponata
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