From Cookie and Kate
Caponata
- Time
- 1 hr
- Makes
- 6
- Ingredients
- 18
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Ingredients
- 1 large or 2 smallish eggplants (about 1 ¾ pounds), cut into 1-inch cubes
- ½ teaspoon fine salt, divided, to taste
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, thinly sliced
- Freshly ground black pepper, to taste
- 2 cloves garlic, pressed or minced
- 1 can (14 ounces) crushed fire-roasted tomatoes
- ¼ cup pitted green olives (ideally Castelvetrano), roughly chopped
- ¼ cup raisins, red or golden
- 3 tablespoons red wine vinegar or white wine vinegar, to taste
- 2 tablespoons capers, drained
- 1 tablespoon honey or sugar, to taste
- ¼ teaspoon red pepper flakes, to taste
- 1 bay leaf
- ¼ cup chopped fresh mint, flat-leaf parsley and/or basil
- Homemade Crostini, optional, for serving
Nutrition · per serving
1 side serving (no crostini) per serving
- Calories
- 193 kcal
- Fat
- 10.6 g
- Fiber
- 6.9 g
- Sugar
- 16.5 g
- Sodium
- 448.3 mg
- Protein
- 3.4 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 25.5 g
- Saturated fat
- 1.5 g
As published by Cookie and Kate.
The method
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