Eggplant Caponata

This Sicilian dish of eggplant, tomatoes, capers, pine nuts and basil is usually served as a side dish or relish. It also makes a tasty appetizer spread for crackers, pita triangles or toasted Italian bread slices.

Makes 12 (1/4-cup) servings.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutritional Information

For 1 serving
Calories: 46
Sodium: 166mg
Fat: 2g
Carbohydrates: 6g
Cholesterol: 0mg
Fiber: 2g
Protein: 1g

Eggplant Caponata

• Fiber Rich • Low Calorie • Low Fat

Ingredients

1 medium eggplant (about 1 pound)

2 teaspoons olive oil

1/4 cup chopped celery

3/4 cup chopped onion

1 can (8 ounces) tomato sauce

2 tablespoons chopped black olives

2 tablespoons raisins

2 tablespoons red wine vinegar

1 tablespoon capers, drained and rinsed

1 tablespoon pine nuts, toasted

2 teaspoons sugar

1/2 teaspoon McCormick® Gourmet Collection Basil Leaves

1/4 teaspoon salt

Pinch McCormick® Gourmet Collection Black Pepper, Coarse Grind

1/2 cup chopped tomato

Directions

1. Preheat oven to 350°F. Peel eggplant; halve lengthwise. Place on rack in shallow baking pan. Bake 30 minutes. Cool slightly. Cut into 1/2-inch cubes.

2. Heat oil in large nonstick skillet on medium-high heat. Add onion and celery; cook and stir 3 minutes or until translucent. Add eggplant and remaining ingredients, except tomatoes. Cook on medium heat 10 to 12 minutes or until eggplant is tender, stirring occasionally.

3. Stir in tomatoes. Cool slightly; serve at room temperature.