Eggplant Caponata
Eggplant Caponata
Servings: 8 Servings
Calories: 151kcal
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 1 1½-2 pound eggplant unpeeled and cut into 1-inch pieces
- 1 15-ounce can diced tomatoes undrained
- ½ cup golden raisins
- 3 tablespoons red wine vinegar
- 2 tablespoons drained capers
- 2 tablespoons finely grated dark chocolate
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- Toasted gluten-free baguette slices for serving
- 1/3 cup fresh basil cut into thin shreds
- 2 tablespoons toasted pine nuts
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the eggplant and cook for 5 minutes or until it starts to soften. Add the tomatoes, raisins, vinegar, capers, chocolate, and Italian seasoning. Cook, uncovered, for 20 minutes or until the eggplant is soft and the liquid has evaporated. Season to taste with salt and pepper. Let cool.
Nutrition
Nutrition Facts
Eggplant Caponata
Amount Per Serving
Calories 151
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Sodium 58mg2%
Potassium 129mg4%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 55IU1%
Vitamin C 1.5mg2%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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