Caponata from Sicily
Appetizer (on a slice of French bread), as a pasta topper or as a side, this is a great eggplant dish. Follow the directions in sequence and you will need only one pan.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- salt & pepper
- 2 tbs balsamic vinegar
- 4 cloves garlic thinly sliced
- 2 tbs parsley chopped
- 2 tbs capers
- 2 tbs sugar
- 2 tbs red wine vinegar
- 1 cup pine nuts some say pignolia
- .5 cup evoo
- 1 lb eggplant, diced .75 in or smaller
- 4 scallion white only, .25 dice
- 1 rib celery finely diced
- 1 bell pepper, red .5 in dice
- 2 tbs mint leaves chopped
- 2 tbs toato paste
- .5 tsp cinnamon ground
- .5 cup raisins
- Carbohydrate 20.6614895848926 g
- Cholesterol 0 mg
- Fat 33.0077560504066 g
- Fiber 2.58691998144199 g
- Protein 3.6984720069478 g
- Saturated Fat 3.81927380483077 g
- Serving Size 1 1 Serving (207g)
- Sodium 1623.60294032897 mg
- Sugar 18.0745696034506 g
- Trans Fat 2.44755980553111 g
- Calories 377 calories
Toast your nuts Heat 4 TBS EVOO in a large pan or cast-iron skillet until shimmering. Add eggplant and cook, stirring for 6 minutes. Add 2 TBS EVOO and add scallions, celery, bell pepper and garlic to the eggplant. Cook, stirring, for 3 minutes or until aromatic. Add remaining ingredients, stirring and tossing. Cook down to a thick saucy consistency. This will require some more EVOO and perhaps a little water. It will keep, refrogerated, for 2 weeks. Serve over bread or pasta.
