Eggplant spans across many countries and cuisines. This week, we enjoy some Italian-style eggplant with Eggplant Caponata. The versatile caponata originates from Sicily and can play any role in your meal. You need a side? Main? Maybe a fun appetizer? Picnic food? Go with caponata. Caponata takes just as good warm or cold.
I decided to use caponata as an appetizer/snack. The fibrous eggplant makes this a perfect choice for a filling, but not heavy, addition to you day. I used one of my favorite crackers, but thick slices of baguette or a smaller (yet still hearty) cracker will do the trick.
If you’re cutting back on carbs, this caponata is bright and beautiful on it’s own, or on a small bed of greens. For appetizers, try it in a lettuce or endive leaf.
Want to learn more about eggplant? Read the other Nutrition DL Eggplant posts here:
Nutrition DL: Eggplants – a great introduction to eggplant’s nutrition, as well as what and how to buy eggplants
Spicy Miso Eggplant with Soba