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
Ingredients
- 1 medium-sized globe eggplant, cubed
- 3-4 garlic cloves, chopped
- 1-2 medium-sized tomatoes, chopped
- 1/2 leek stalk, sliced
- 3 tbsp red wine vinegar
- 2 tbsp capers
- julienned basil, for garnish
- dash of chili powder
- salt, to taste
Instructions
Heat a pan to medium heat and add a tablespoon ofolive oil. Add in garlic, leek, and eggplant and saute until the eggplant is soft and more translucent.
Stir in tomatoes, red wine vinegar, and capers. Continue cooking until eggplant is tender. Add salt and chili powder.
To serve, mound on crackers and top with fresh basil.
Notes
Adapted from Doris Jacobson