Caponata

This Sicilian dish features sauteed eggplant, sweet pepper, onion, and celery spiked with vinegar and tomatoes. Serve on toasted Italian bread for a delicious snack or appetizer.



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Servings: 16
Serving size: 1/4  cup
Yield: 4 cups
Prep Time: 30 mins
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Ingredients
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    1   medium 
    red sweet pepper, cut into bite-size pieces
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    2   tablespoons 
    olive oil
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    3/4  cup 
    chopped onion (1 large)
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    1/3  cup 
    chopped celery
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    1/2 28  ounce can 
    Italian-style whole peeled tomatoes in puree, drained
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    1/2  cup 
    chopped pitted green olives
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    1/4  cup 
    golden raisins
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    3   tablespoons 
    white wine vinegar
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    1   tablespoon 
    capers, rinsed and drained
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    1   teaspoon 
    sugar
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    1/4  teaspoon 
    salt
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     Dash 
    cayenne pepper
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    1   medium 
    eggplant, peeled and cut into 1-inch cubes
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    2   tablespoons 
    olive oil
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    1/4  cup 
    pine nuts, lightly toasted*
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    Toasted Italian Bread

Directions
1.
In a large saucepan, cook sweet pepper in 2 tablespoons olive oil over medium heat for 5 to 8 minutes or until tender. Remove pepper from pan using a slotted spoon; set aside. Add onion and celery to pan. Cook for 5 to 8 minutes or until just tender.
2.
Add tomatoes, olives, raisins, vinegar, capers, sugar, salt, and cayenne pepper to onion and celery in pan. Cook, uncovered, over low heat for 15 minutes, stirring occasionally. Stir in sweet pepper.
3.
Meanwhile, in a very large skillet, cook eggplant, half at a time, in 2 tablespoons olive oil over medium heat about 5 minutes or until tender and browned. Transfer eggplant to paper towels to drain. Stir the eggplant into the tomato mixture. Cook, uncovered, for 10 minutes more.
4.
Cool caponata to room temperature. Or if time permits, cover and refrigerate overnight to allow the flavors to blend. Bring to room temperature before serving. Just before serving, stir in pine nuts. Serve Caponata over Toasted Italian Bread. Makes 4 cups or 16 (1/4-cup) servings.
Note
  • To toast pine nuts, spread nuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 4 to 6 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don't burn.
Nutrition information
Per Serving: cal. (kcal) 173, Fat, total (g) 9, sat. fat (g) 1, carb. (g) 20, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 3, pro. (g) 4, vit. A (RE) 62, vit. A (IU) 437, vit. C (mg) 14, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 60, sodium (mg) 361, Potassium (mg) 156, calcium (mg) 40, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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