This recipe is a variation of Sicilian Caponata, which is an eggplant relish served in Sicily as a topping for brushetta or as a condiment served with meat or fish. My family loves it as a dip for tortilla chips or even by the spoonful (if no one’s looking!). Be sure to microwave the eggplant, or it will absorb too much oil and become mushy.
Ingredients
- 1 large eggplant, cut into 1/2 inch cubes
- ¾ teaspoon kosher salt
- 1 cup tomato-vegetable juice cocktail (such as V8®)
- ¼ cup red wine vinegar
- ½ cup red wine
- 2 tablespoons brown sugar
- ¼ cup chopped fresh parsley
- 4 anchovy fillets, minced, or to taste
- 1 (14.5 ounce) can diced tomatoes
- ¼ cup raisins
- ½ cup pitted black olives, chopped
- ½ cup pitted green olives, chopped
- ½ cup zucchini, diced
- ½ cup yellow squash, diced
- 2 celery stalks, diced
- ½ red bell pepper, diced
- ½ cup grated carrot
- 3 tablespoons extra-virgin olive oil
- ½ red onion, finely diced
- ½ cup pine nuts
- ¼ cup grated Parmesan cheese
Directions
Step 1
Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
Step 2
Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
Step 3
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 32 | |
Calories 56 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat1g | 3% |
Cholesterol1mg | 0% |
Sodium191mg | 8% |
Total Carbohydrate5g | 2% |
Dietary Fiber1g | 5% |
Total Sugars3g | |
Protein2g | |
Vitamin C7mg | 36% |
Calcium26mg | 2% |
Iron1mg | 4% |
Potassium153mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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