California Caponata

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At a Glance:

Servings:

4

Recipe courtesy of the California Olive Committee

Ingredients:

2 tablespoons Olive oil

2 2/3 cups Japanese eggplant, 3/4”dice

1 cup Yellow onion, 3/4” dice

2/3 cup Red bell peppers, 3/4” dice

1/3 cup Celery, 3/4” dice

1 cup tomato, seeded and diced

2/3 cup California Black Ripe Olives, sliced

1/3 cup Basil, chopped

3 tablespoons pine nuts, lightly toasted

1 1/2 tablespoons Capers, drained

1 tablespoon Red wine vinegar

1 dash Sugar

3/4 teaspoon Salt

1 dash black pepper, ground

Directions:

Heat 1 tablespoon of the olive oil in a large sauté pan over medium high. Add eggplant and cook until lightly browned and tender, stirring occasionally, for about 7-8 minutes. Remove eggplant from pan and set aside in a large mixing bowl. Pour remaining oil in pan and heat over medium. Add onions, peppers and celery and cook for 5-7 minutes until vegetables are cooked through. Turn heat to low and stir in tomatoes, California Ripe Olives, basil, pine nuts, capers, vinegar, salt, sugar and pepper. Cook until heated through. Mix in eggplant and serve hot or at room temperature. 

Kitchen Tips:

*Serving Suggestion: Serve with grilled leg of lamb 

Nutrients Per Serving:

Calories 181, Fat 12.7 g, Cholesterol 0mg, Sodium 747mg, Carbohydrate 13g, Protein 3.5g, Calories from fat 63.5%

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