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Eggplant Caponata

Eggplant Caponata
You can never have too many side dish recipes, so give Eggplant Caponatan a try. This recipe serves 12. One portion of this dish contains around 1g of protein, 2g of fat, and a total of 59 calories. If you have salt, eggplant, golden raisins, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Place raisins in a small bowl; cover with hot water.
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2
Let stand 15 minutes; drain. Set aside.
3
Place eggplant in a colander; sprinkle with salt. Toss well.
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4
Drain 1 hour. Rinse well; pat dry with paper towels.
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5
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
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6
Add eggplant; saut 9 minutes or until well browned. Spoon eggplant into a large bowl; set aside.
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7
Heat remaining 1 teaspoon oil in pan over medium-high heat.
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8
Add onion; saut 3 minutes or until golden.
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9
Add garlic; saut 1 minute.
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10
Add tomato; saut 2 minutes.
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11
Add tomato mixture to eggplant.
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12
Return pan to heat.
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13
Add sugar and vinegar, stirring until sugar dissolves. Stir in raisins, olives, and capers.
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14
Add eggplant mixture, stirring to combine.
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15
Remove from heat; stir in parsley.
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16
Serve warm or at room temperature.
17
Note: Caponata will keep in the refrigerator for up to 5 days; bring to room temperature before serving.
DifficultyHard
Ready In45 m.
Servings12
Health Score3
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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