Caponata
Caponata is a Sicilian dish of sautéed eggplant and aromatics with tomatoes, olives, raisins, and capers. Great with bread, and as leftovers!
Servings: 6
Calories: 160kcal
Equipment
- Large Dutch Oven or saucepan
Ingredients
- 1/4 cup raisins
- 2 Tablespoons olive oil
- 1 large red onion chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 1/2 pounds eggplant cut into 1/2 inch pieces (about 6 cups)
- 1 teaspoon kosher salt or try MSG-salt
- 10 ounces tomatoes chopped (about 1 cup)
- 8 ounces pimento or garlic stuffed green olives chopped coarse
- 2 Tablespoons capers
Instructions
- Pour hot water over 1/4 cup raisins to cover by at least 1 inch. Soak for at least 10 minutes, or up to several hours. Drain.
- Heat olive oil in a Dutch oven over medium heat. Add chopped red onions and saute until translucent, about 5-7 minutes. Stir in 2 cloves garlic (minced) and 1 teaspoon dried oregano and cook until fragrant, about 1 minute.
- Stir in chopped eggplant and 1 1/2 pounds eggplant and cook until eggplant is softened, about 10 minutes. Add chopped tomatoes, chopped olives, 2 Tablespoons capers, and soaked raisins. Cook until heated through. Serve hot or at room temperature over rice or pasta, or with bread. Tastes even better the next day after flavors have melded.
Nutrition
Calories: 160kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1057mg | Potassium: 474mg | Fiber: 6g | Sugar: 6g | Vitamin A: 578IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 1mg
