Eggplant Caponata Recipe
Servings: 4
Ingredients
- 2 Tbsp. to 3 tbsp. extra virgin olive oil
- 1 lrg Vidalia onion, finely diced or possibly 1 large Spanish onion, finely diced
- 1 sm eggplant, finely diced
- 1 x yellow pepper, finely diced Coarse salt and freshly cracked black pepper
- 2 sprg fresh thyme, minced
- 1/2 tsp dry oregano
- 2 lrg Roma tomatoes, diced
- 1 Tbsp. red wine vinegar Several leaves fresh basil, minced
Directions
- Heat the extra virgin olive oil in a large skillet and saute/fry onion on medium-high heat.
- Continue to cook for 8 to 10 min till soft and golden brown.
- Remove onion and reserve.
- In same skillet, heat remaining extra virgin olive oil and saute/fry eggplant till golden brown and soft, about 3 to 4 min, tossing often to prevent burning.
- Add in yellow pepper, cooked onions, spices (except basil) and tomatoes.
- Cook 5 min, or possibly till mix is thick and juice has evaporated.
- Add in vinegar and remove from heat.
- Stir in basil.
- Serve this tangy relish with crusty Italian bread for a delicious appetizer or possibly hors d'oeuvre.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 4 servings | |
| Calories 49 | |
| Calories from Fat 3 | 6% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 455mg | 13% |
| Total Carbs 11.17g | 3% |
| Dietary Fiber 4.6g | 15% |
| Sugars 5.92g | 4% |
| Protein 1.97g | 3% |
