Vegetarian

Sicilian-Style Eggplant Caponata takes several minutes to prepare.

Sicilian-Style Eggplant Caponata takes several minutes to cook.

Sicilian-Style Eggplant Caponata makes 8 servings.

The ingredients for Sicilian-Style Eggplant Caponata are:

6 cups chopped eggplant, about 2 medium
1/4 cup extra virgin olive oil, divided
1 medium yellow onion, chopped
4 cloves garlic, minced
1 cup celery, diced
3 large Roma tomatoes, chopped
2 tablespoons capers, drained
1/4 cup lightly toasted pine nuts
1 to 2 tablespoons natural cane sugar
1/3 cup red wine vinegar
1/4 to 1/2 teaspoon dried chile flakes, optional
1/4 teaspoon sea salt
1/2 cup green Sicilian olives, minced for garnish

Here is how you make Sicilian-Style Eggplant Caponata:

Preheat oven to 400?F. Toss chopped eggplant with 2 tablespoons of olive oil and sprinkle with sea salt. Place a piece of unbleached parchment paper on a cookie sheet. Spread eggplant in one layer over the parchment paper. Bake eggplant for 25 minutes or until tender. Meanwhile, saut? onion, garlic and celery over medium heat in the remaining 2 tablespoons of olive oil until onions are translucent, about 4 to 5 minutes, stirring occasionally. Add tomatoes and eggplant. Continue to cook for 3 minutes. Add capers, pine nuts, sugar, vinegar and chili flakes, if desired. Cook for 8 to 10 minutes, stirring often, until tomatoes are tender and vegetables are melding together. Garnish with minced olives. Refrigerate for four hours or overnight.Serving Size: 8 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user JSDMEMPHIS.

The nutritional information for Sicilian-Style Eggplant Caponata is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 137.3

• Total Fat: 10.6 g
• Cholesterol: 0.0 mg
• Sodium: 174.9 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 2.8 g
• Protein: 1.9 g