Real African Dishes: [MC-AllEthnic-Recipes] Sicilian Vegetable Side Dish - Caponata

Tuesday, December 27, 2011

[MC-AllEthnic-Recipes] Sicilian Vegetable Side Dish - Caponata - 14g Carbohydrate; 4g Dietary Fiber

* Exported from MasterCook *

Sicilian Vegetable Side Dish - Caponata

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup olive oil
3 medium onions -- coarsely chopped
3 large garlic cloves -- to 4 cloves, minced (can substitute roasted garlic)
2 medium unpeeled eggplants -- cut into 1/2-inch dice
2 celery stalks -- cut into 1/2-inch dice
28 ounces canned diced tomatoes -- (1 can)
1/3 cup wine vinegar -- or white vinegar
2 tablespoons sugar -- or honey
1/4 teaspoon hot red pepper flakes
10 fresh basil leaves -- chopped or torn
1/2 cup pitted and halved Mediterranean black olives -- or green, about 2 1/4 ounces, or use a mixture
1/4 cup capers -- drained
1/4 cup pine nuts -- about 1 3/8 ounces
1/2 teaspoon kosher salt
freshly ground black pepper -- to taste

In a roomy skillet or large saucepan or pot, saute the onions in the olive oil over medium heat until they begin to brown (you may need to saute in batches if your skillet isn't large enough). Add the garlic and eggplant and continue cooking until soft but not mushy. Add the celery and saute briefly.

Add tomatoes, vinegar, sugar, and red pepper flakes. Bring to a simmer, and cook until the flavors meld but vegetables retain their shape. The celery should stay crunchy.

Remove from heat and add the basil, olives, capers, pine nuts, salt, and pepper. Taste and adjust seasonings. Serve hot or cold. The caponata stores well in the refrigerator for up to 1 week.

Makes 3 cups (4 one-quarter cup servings)

AuthorNote: Caponata is chunky enough to be served as a side dish. You can serve it warm that way, or cold with flatbread. It's related to French ratatouille, but the Sicilians don't use zucchini - the bolder flavors of tomato, eggplant, garlic, and basil shine through in this dish.

Cuisine:
"Italian"
Source:
"Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 180 Calories; 13g Fat (63.3% calories from fat); 3g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 496mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 3234 0 0 0 0 0 0 926531 0 0 0 0