Eggplant caponata

Yield: 1 servings

Measure Ingredient
2 mediums Eggplants
½ cup Vegetable stock
2 \N Onions; sliced
1 cup Celery; diced
¾ cup Tomato puree
½ cup Vinegar
2 tablespoons Sugar
2 tablespoons Capers
4 tablespoons Currants or raisins; plumped in hot water
\N \N Salt
\N \N Pepper

Preheat the oven to 400 degrees. Place the eggplants on a baking sheet and prick with a fork. Bake until tender but not mushy, about 35 to 45 minuts. When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes. Place the cubes in a strainer or drainer.

In a large saute pan over moderate heat, bring the stock to a boil.

Add the onions and cook until tender, about 10 minutes. Add the celery and cook for 5 minutes. Add the tomato puree, vinegar, and sugar and simmer a few minutes. Stir in the reserved eggplant, capers, and raisins and warm through. Adjust the seasoning with salt and pepper. Serve at room temperature. This can be made a few days ahead of time. Bring to room temperature for serving, check seasoning and ad vinegar and salt if desired.

Serve with bread sticks or whole-grained bread.

Per serving (½ cup): 55 cal; ⅕ g fat; 0 mg chol; 46⅖ mg sod w/o added salt

Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

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