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Light Eggplant Caponata

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 tablespoon 15ml Onion - halved, sliced thin (medium)

  3. 2 Celery ribs - thinly sliced

  4. 1 1/2 lbs 681g / 24oz Eggplant (preferably Japanese or Chinese) - unpeeled, and Cut into 1" cubes

  5. Salt

  6. Freshly ground pepper

  7. 1 Tomato sauce - (8 oz)

  8. 1 Diced tomatoes - (14 1/2 oz) - drained

  9. 1 tablespoon 15ml Red-wine vinegar - (to 2 tbspns)

  10. 1 teaspoon 5ml Granulated sugar - (to 2 tspns)

  11. 1/3 cup 78ml Pitted green olives - (to 1/2 cup) - halved

  12. 2 tablespoons 30ml Capers - rinsed

Instructions Jump to Ingredients ↑

  1. Heat oil in large heavy skillet or saute pan. Add onion and celery; saute over medium heat 5 minutes. Add eggplant, and salt and pepper to taste; saute over medium-high heat, stirring, 2 minutes.

  2. Add tomato sauce and tomatoes; bring to a simmer. Cover skillet, and cook over medium-low heat 10 minutes. Add vinegar, 1 teaspoon sugar, olives and capers. Cover; simmer over low heat, stirring often, 10 minutes or until eggplant is tender. Taste; adjust seasoning, adding remaining 1 teaspoon sugar if desired. Serve cold or at room temperature.

  3. Yields 6 servings.

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