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Caponata I

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Submitted by Keish

A savory and delicious dish made with eggplant, pine nuts and tasty kalamata olives.

Ingredients

2 907.2
POUNDS G EGGPLANT
cut into 1-inch cubes
¼ 59
CUP ML OLIVE OIL, EXTRA-VIRGIN
more, if necessary
2 2
EACH EACH GARLIC CLOVES
mashed
1 1
MEDIUM MEDIUM RED ONION
peeled cut in half, and sliced
2 473
CUPS ML CELERY
sliced
2 473
CUPS ML TOMATOES
ripe paste eg. Roma, chopped
3 3
EACH EACH BAY LEAVES
(or more) (break dried leaves in 2 or 3 pieces; finely chop leaves after, fresh removing petiole & midrib *
2 3E+1
TABLESPOONS ML RED WINE VINEGAR
or more to taste
2 3E+1
TABLESPOONS ML CAPERS
small or large ones chopped
½ 118
CUP ML KALAMATA OLIVES
pitted, or other brine-cured olives coarsely chopped *
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *
¼ 59
CUP ML BASIL
fresh sliced thinly at the last minute *
3 45
TABLESPOONS ML PINE NUTS
toasted or chopped walnuts
1 1
X X PARSLEY LEAVES
chopped fresh *

Directions

Place the eggplant cubes in a colander and sprinkle them generously with salt. Let stand at least ½ hour; rinse well under cold water, drain, and pat dry with paper towels.

Heat ¼ cup oil in a large heavy skillet over medium-high heat. Gradually add the eggplant, stirring constantly. Add more oil as needed to keep the eggplant from sticking.

As soon as all the eggplant is in the pan, gradually add the garlic, onion and celery. Cook until hot through but not browned, keeping the heat as high as possible. Stir in the tomatoes, bay leaves, vinegar, capers, and olives. Mix well and lower the heat to simmer. Cook for about 15 to 20 minutes, or until the eggplant is tender and the flavor is well developed.

Season the caponata with salt, pepper, and additional vinegar as needed. Add basil leaves, nuts, and parsley. Serve hot, at room temperature, or chilled.

Variation: Add chopped anchovies, chunks of fish or shellfish, ham, Italian sausage, or other cooked meat to the vegetables in the last few minutes of cooking time.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 183 61% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 118mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 7g 29%
Sugars g
Protein 7g
Vitamin A 14% Vitamin C 26%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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