Eggplant Caponata

Name: Eggplant Caponata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters finely shredded basil; 237 milliliters crushed canned tomatoes; 1 rib celery, roughly chopped; 907 grams eggplant, cut into 1â?³ cubes; 118 milliliters golden raisins; 170 grams green olives, pitted and roughly chopped; 6 servings Kosher salt and freshly ground black pepper, to taste; 710 milliliters olive oil; 2 Tbsps pine nuts; 59 milliliters salt-packed capers, rinsed and drained; 3 Tbsps sugar; 3 Tbsps tomato paste, thinned with 1/4 cup water; 2 Tbsps finely grated unsweetened chocolate; 118 milliliters white wine vinegar; 1 large yellow onion, chopped

Eggplant Caponata might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 315 calories, 5g of protein, and 21g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of sugar, wine vinegar, eggplant, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.