Eggplant Caponata
Updated Feb 15, 2021, Published Jan 19, 2015
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Eggplant Caponata
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
Calories: 151kcalCarbohydrates: 10gProtein: 1gFat: 12gSaturated Fat: 2gSodium: 58mgPotassium: 129mgFiber: 1gSugar: 6gVitamin A: 55IUVitamin C: 1.5mgCalcium: 16mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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