Eggplant Caponata
Eggplant Caponata

This Recipe

  • Serves: 4
  • Start to Finish: 1 hour, 15 minutes

Nutrition Facts

Amount per serving:
Total Calories: 193
  • 159mg Sodium
  • 21g Carbs
  • 8g Fiber
  • 11g Fat
  • 1.5g Saturated Fat
  • 4.5g Protein
  • 59mg Calcium
  • 2mg Iron
193159mg21g8g11g4.5g1.5g

Ingredients:

  • 4 medium eggplants
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 1/2 Spanish onion, chopped
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1 cup water
  • 2 tablespoons Turkish- or Mediterranean-style tomato paste
  • 1/4 teaspoon cumin
  • 1 cup chopped shitake mushrooms
  • 1/2 cup chopped olives
  • 1/3 cup dry white wine
  • 1/4 cup low-sodium beef stock
  • 1/4 cup low-sodium chicken stock
  • 1/4 cup minced dill
  • 1/4 cup minced flat-leaf parsley
  • Salt
  • Pepper
  • Cooked rice, to serve (optional)

Directions:

Directions

1. Peel eggplant lengthwise, leaving skin on every other quarter around, giving it a striped appearance. Chop into one-inch cubes.
2. In a deep pot over medium-high heat, add 1 teaspoon oil and onion, and cook 1 minute. Add garlic and sauté 1 minute. Add tomato and sauté 2 minutes. Add water, tomato paste, and cumin, stirring. Add eggplant, mushroom, olives, remaining 2 tablespoons olive oil, wine, beef stock, chicken stock, dill, parsley, and salt and pepper to taste. Cover and allow to simmer over low heat, stirring occasionally, for 1 hour. Serve over rice for a meal.

Recipe provided by MommyHiker.com

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