View the original recipe at: http://www.origin.shape.com/healthy_eating/recipes/sausage_caponata_in_radicchio_cups

Sausage Caponata in Radicchio Cups

This dish is made with antioxidant-rich vegetables

Serves: 20

Prep Time: 20 minutes

Cook Time: 40 minutes

Nutrition Score per serving:

(2 radicchio cups): 77 calories, 3 g fat (37% of calories), <1 g saturated fat, 9 g carbs, 4 g protein, 2 g fiber, 18 mg calcium, 1 mg iron, 274 mg sodium

Ingredients

Cooking spray
1 large eggplant, trimmed and cut crosswise into 1/2-inch slices
Freshly ground black pepper
1/2 teaspoon salt, plus more to taste
2 teaspoons extra-virgin olive oil
1 large onion, finely chopped
3 stalks celery, finely chopped
6 plum tomatoes, seeded and chopped
18 green olives, chopped
1/2 cup raisins
2 tablespoons red wine vinegar
2 tablespoons sugar
3 lean Italian turkey sausage links
2 to 3 heads radicchio, trimmed at the base, leaves washed and separated
1/4 cup toasted pine nuts
1/2 cup chopped parsley

Directions

Preheat oven to 450°F. Line a large baking sheet with foil and coat with cooking spray. Arrange eggplant in a single layer and spritz with spray; sprinkle with black pepper to taste and 1/2 teaspoon salt; bake for 15 minutes or until soft and lightly browned. When cool enough to handle, cut each slice into 1/2-inch cubes and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Add onion and celery; cook until soft. Add tomatoes, olives, raisins, vinegar, and sugar. Reduce heat to low, cover, and cook for 5 minutes, stirring occasionally. Add eggplant, cover, and cook for 12 minutes more, stirring occasionally.

As vegetable mixture cooks, coat a medium skillet with cooking spray and heat on medium-high. Holding sausage over skillet, squeeze out meat; discard casings. Stir, crumbling meat with a spatula, until cooked through. Transfer to a paper towel-lined plate, cover with more paper towels, and gently press to blot fat. Stir sausage into eggplant mixture; add salt and pepper to taste.

Discard any limp outer radicchio leaves. Cut larger leaves in half and trim any thick white ribs at the base. You should get 18 to 25 pieces per head.

To serve, fill each radicchio leaf with caponata and arrange on a large serving platter. Sprinkle each piece with pine nuts and parsley. Serve warm or at room temperature.