Make sure to bring the caponata to room temperature before serving. It's delicious spooned onto bruschetta or pita chips, or even as a lasagna filling or pizza topping.
Special Diets:
Ingredients
Method
Preheat the oven to 400F.
Toss eggplant with 2 tablespoons oil and sprinkle with salt.
Place a piece of unbleached parchment paper on a cookie sheet.
Spread eggplant in single layer over the parchment paper.
Bake eggplant for 25 minutes or until tender.
Heat remaining 2 tablespoons oil in a pan; add onion, celery and garlic and cook over medium heat until onions are translucent, about 4 to 5 minutes, stirring occasionally.
Add tomatoes and eggplant; continue to cook for 3 minutes.
Add vinegar, pine nuts, capers, sugar, and chili flakes, if desired.
Cook for 8 to 10 minutes, stirring often, until tomatoes are tender and vegetables are melding together.
Garnish with minced olives. Refrigerate for four hours or overnight.
Nutritional Info
Serving Size
Calories
140
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.