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Eggplant Caponata

Gluten Free Eggplant Caponata Recipe

               
Eggplant Caponata
This rich, Italian vegetable relish is made with eggplants, peppers, onions, and a bit of honey. Golden raisins and zippy capers combine for a perfectly balanced flavor.
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Ingredients
Recipe yields 6 servings
2 Tbsp olive oil
1 medium yellow onion, cut into 1/2-inch cubes
2 medium red bell peppers, cut into 1/2-inch cubes
1 1/2 lbs eggplant or zucchini, unpeeled and cut into 1/2-inch cubes
4 large garlic cloves, crushed
1/4 cup Champagne vinegar or red wine vinegar
1/4 cup honey
1/4 cup golden raisins
2 Tbsp capers, drained
1/8 tsp herbes de Provence
Black pepper to taste
Hummus (optional)
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Helpful how to videos
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Directions
Step 1

In a large skillet, heat olive oil over medium heat until hot.

Step 2

Add onion, bell peppers, eggplant and garlic and sauté until onion is softened.

Step 3

Reduce heat to low and cook for 20 minutes, or until vegetables are tender. Push vegetables to one side of skillet. On the other side of the skillet, add vinegar, honey and raisins and stir liquid and raisins together. Mix vegetables and liquid together and add capers and herbes de Provence. Cook for 10 to 15 minutes more, or until heated through. Season with black pepper.

Step 4

Caponata may be served warm, cold or at room temperature. Serve over hummus, if desired.

Step 5

To make ahead, spread caponata in a single layer on a rimmed baking sheet and cool in refrigerator. The caponata can be stored in an airtight container for up to 1 week.

Time: 45 minutes
Servings: 6
Calories: 147
Make this for: Heart Healthy
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:147
total fat:5g
sat fat:1g
cholesterol:0mg
sodium:90mg
total carb:27g
fibers:5g
proteins:2g

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Gluten Free Eggplant Caponata Recipe
Ingredients
Recipe yields 6 servings
2 Tbsp olive oil
1 medium yellow onion, cut into 1/2-inch cubes
2 medium red bell peppers, cut into 1/2-inch cubes
1 1/2 lbs eggplant or zucchini, unpeeled and cut into 1/2-inch cubes
4 large garlic cloves, crushed
1/4 cup Champagne vinegar or red wine vinegar
1/4 cup honey
1/4 cup golden raisins
2 Tbsp capers, drained
1/8 tsp herbes de Provence
Black pepper to taste
Hummus (optional)
Directions
Step 1

In a large skillet, heat olive oil over medium heat until hot.

Step 2

Add onion, bell peppers, eggplant and garlic and sauté until onion is softened.

Step 3

Reduce heat to low and cook for 20 minutes, or until vegetables are tender. Push vegetables to one side of skillet. On the other side of the skillet, add vinegar, honey and raisins and stir liquid and raisins together. Mix vegetables and liquid together and add capers and herbes de Provence. Cook for 10 to 15 minutes more, or until heated through. Season with black pepper.

Step 4

Caponata may be served warm, cold or at room temperature. Serve over hummus, if desired.

Step 5

To make ahead, spread caponata in a single layer on a rimmed baking sheet and cool in refrigerator. The caponata can be stored in an airtight container for up to 1 week.

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