Eggplant Caponata
Yield
4 cupsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| ½ | cup |
vegetable stock
|
|
| 2 | each |
onions
sliced |
|
| 1 | cup |
celery
diced |
|
| ¾ | cup |
tomato purée (passata)
|
|
| ½ | cup |
vinegar
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
capers
|
|
| 4 | tablespoons |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 118 | ml |
vegetable stock
|
|
| 2 | each |
onions
sliced |
|
| 237 | ml |
celery
diced |
|
| 177 | ml |
tomato purée (passata)
|
|
| 118 | ml |
vinegar
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
capers
|
|
| 6E+1 | ml |
raisins, seedless
|
|
Directions
Preheat oven to 400℉ (200℃).
Place the eggplants on a baking sheet and prick with a fork.
Bake until tender but not mushy, about 35 to 45 minutes.
When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes.
Place the cubes in a strainer or drainer.
In a large sauté pan over moderate heat, bring the stock to a boil.
Add the onions and cook until tender, about 10 minutes.
Add the celery and cook for 5 minutes.
Add the tomato purée, vinegar, and sugar, and simmer a few minutes.
Stir in ther eserved eggplant, capers, and raisins and warm through.
Adjust the seasoning with salt and pepper.
Serve at room temperature.
