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Eggplant Caponatina

Eggplant Caponatina
You can never have too many side dish recipes, so give Eggplant Caponatinan a try. One portion of this dish contains approximately 4g of protein, 14g of fat, and a total of 200 calories. This gluten free, dairy free, and pescatarian recipe serves 6. From preparation to the plate, this recipe takes around 40 minutes. A mixture of pine nuts, tender inner celery ribs, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

1
In a small bowl, cover the capers with warm water and let stand for 1 hour.
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2
Drain well. Meanwhile, partially peel the eggplant, leaving vertical stripes. Chop the striped eggplant into 1-inch dice.
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3
In a large skillet, heat 1 inch of vegetable oil to 35
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4
Add one-fourth of the eggplant at a time and fry over moderately high heat until golden brown, about 2 minutes.
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5
Drain on paper towels.
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6
Discard the vegetable oil and wipe out the pan. In the same saucepan, heat the olive oil.
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7
Add the sliced onions and bay leaves and cook over moderately low heat until the onions are softened but not browned, about 10 minutes.
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8
Add the capers, celery, tomatoes, olives and pine nuts and simmer, stirring a few times, until the vegetables are heated through, about 5 minutes.
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9
In a small saucepan, dissolve the sugar in the vinegar over moderate heat. Stir the vinegar mixture into the vegetables with the reserved eggplant.
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10
Transfer to a serving bowl. Season the caponatina with salt and black pepper, and let cool to room temperature.
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DifficultyHard
Ready In40 m.
Servings6
Health Score13
Dairy FreeGluten Free
DietsGluten FreeDairy FreePescatarian
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