Eggplant Caponata

  • Level: Easy
  • Total: 25 min
  • Cook: 25 min
Save Recipe

Directions

  1. Cook 1 chopped onion in a skillet with 1/4 cup olive oil, 3 minutes. Add 1 each chopped celery stalk and eggplant; cook 4 minutes. Add 1 chopped red bell pepper and cook 3 minutes. Add 3 tablespoons golden raisins, some chopped oregano and 1/2 cup water; simmer 8 minutes. Add 1 cup halved grape tomatoes and 1 tablespoon each cider vinegar and capers; cook 7 minutes. Season with salt and pepper and top with torn basil.
  2. SERVES 6
  3. Calories: 138
  4. Total Fat: 9 grams
  5. Saturated Fat: 1 grams
  6. Protein: 2 grams
  7. Total carbohydrates: 14 grams
  8. Sugar: 7 grams
  9. Fiber: 4.5 grams
  10. Cholesterol: 0 milligrams
  11. Sodium: 199 milligrams

Eggplant Parmigiana

Eggplant Parmesan

Eggplant Ricotta Bites

No-Fry Sheet-Pan Eggplant Parmesan

Eggplant Caponata

Roasted Eggplant Caponata

Roasted Eggplant Caponata

Eggplant-Olive Caponata