California Caponata
Found In: Side Dish, Vegetarian
| 2 Tablespoons | Olive Oil |
| 2 2/3 cups | Japanese eggplant, 3/4”dice |
| 1 cup | Yellow onions, sliced into strips |
| 2/3 cup | Red bell peppers, 3/4” dice |
| 1/3 cup | Celery, 3/4” dice |
| 1 cup | Tomato, seeded and diced |
| 2/3 cup | California Ripe Olives, sliced |
| 1/3 cup | Basil, chopped |
| 3 Tablespoons | Pine nuts, lightly toasted |
| 1 1/2 Tablespoons | Capers, drained |
| 1 Tablespoon | Red wine vinegar |
| dash | Sugar |
| 3/4 teaspoon | Salt |
| dash | Black pepper, ground |
Heat 1 tablespoon of the olive oil in a large sauté pan over medium high. Add eggplant and cook until lightly browned and tender, stirring occasionally, for about 7-8 minutes. Remove eggplant from pan and set aside in a large mixing bowl.
Pour remaining oil in pan and heat over medium. Add onions, peppers and celery and cook for 5-7 minutes until vegetables are cooked through.
Turn heat to low and stir in tomatoes, California Ripe Olives, basil, pine nuts, capers, vinegar, salt, sugar and pepper. Cook until heated through.
Mix in eggplant and serve hot or at room temperature. Serves 4.
*serving suggestion: Serve with grilled leg of lamb
Nutritional Analysis Per Serving:
Calories 181, Fat 12.7 g, Cholesterol 0mg, Sodium 747mg, Carbohydrate 13g, Protein 3.5g, Calories from fat 63.5%
