Eggplant Caponata
appetizer

Eggplant Caponata

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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. Photo credit: Joanne Bruno from Eats Well with Others.
  • 15m

    prep time

  • 45m

    Cook Time

  • 46

    Calories

  • 15

    Ingredients

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Ingredients

12

(1/4 cup)

Servings

  • 1 medium eggplant, about 1 pound
  • 2 teaspoons olive oil
  • 3/4 cup chopped onion
  • 1/4 cup chopped celery
  • 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™ Organic Basil
  • 1/4 teaspoon salt
  • 1 pinch McCormick Gourmet™ Organic Black Pepper, Coarse Ground
  • 1/2 cup chopped tomato

Instructions

  • 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

  • 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

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

Nutrition information (per Serving)

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