Eggplant Caponata

Red wine vinegar balances the slight sweetness of this dish. Serve with sliced fresh Italian bread or pita bread.

Yield: 12 servings (serving size: 1/4 cup)

Ingredients

• 1/4  cup  golden raisins
• 6  cups  diced peeled eggplant (about 1 pound)
• 1 1/2  teaspoons  salt
• 4  teaspoons  olive oil, divided
• 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

Place raisins in a small bowl; cover with hot water. Let stand 15 minutes; drain. Set aside.

Place eggplant in a colander; sprinkle with salt. Toss well. Drain 1 hour. Rinse well; pat dry with paper towels.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 9 minutes or until well browned. Spoon eggplant into a large bowl; set aside.

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion; sauté 3 minutes or until golden. Add garlic; sauté 1 minute. Add tomato; sauté 2 minutes. Add tomato mixture to eggplant.

Return pan to heat. Add sugar and vinegar, stirring until sugar dissolves. Stir in raisins, olives, and capers. Add eggplant mixture, stirring to combine. Remove from heat; stir in parsley. Serve warm or at room temperature.

Note: Caponata will keep in the refrigerator for up to 5 days; bring to room temperature before serving.

Nutritional Information

Calories:

59 (31% from fat)

Fat:

2g (sat 0.3g,mono 1.4g,poly 0.2g)

Protein:

0.8g

Carbohydrate:

10.8g

Fiber:

1.5g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

141mg

Calcium:

14mg