Eggplant Caponata

In Appetizers, In The Kitchen, Magazine, Recipes by RI Magazine

SERVES 5

YOU’LL NEED
½ cup extra virgin olive oil
1 large Spanish white onion
2 tbsp pine nuts
3 tbsp golden raisins
5 cups eggplant, cut into 1 inch cubes
1 tbsp sugar
1 tbsp thyme picked and chopped
1 cup tomato sauce
1 cup sherry vinegar
1 tbsp mint chopped

MAKE IT
1) In large sauté pan, add onions, pine nuts, and golden raisins. Cook for approximately 3 minutes over medium heat.
2) Add eggplant and continue to cook for approximately 5 to 8 more minutes, allowing eggplant to get some color.
3) Add thyme, tomato sauce, sugar, and vinegar.
4) Bring to a boil and season with salt and pepper. Allow to chill and serve at room temperature.

THE MACROS
CALORIES: 364
PROTEIN: 3 g
FAT: 25 g
CARBS: 35 g

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