Giada's Everyday Caponata
Delicious and healthy snack or appetizer! Serve over polenta for a light lunch or dinner!
- 1/4 cup olive oil
- 1 stalk celery chopped
- 1 eggplant cut into 1/2 inch cubes
- 1 onion chopped
- 1 red bell pepper cored, seeded, cut into 1/2 inch pieces
- 14 1/2 ounce diced tomatoes canned
- 3 tablespoons raisins
- 1/2 teaspoon oregano dried
- 1/4 cup red wine vinegar
- 4 teaspoons sugar
- 1 tablespoon capers drained
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- basil leaves for garnish
Heat the oil in a large heavy skillet over medium heat.
Add the celery and saute for about 2 minutes. Add the eggplant and saute for 2 minutes. Add the onions and saute for about 3 minutes. Add the red pepper and saute for about 5 minutes.
Add the diced tomatoes and their juice, raisins and oregano. Simmer over medium-low heat for about 20 minutes. The mixture should thicken.
Stir in the vinegar, sugar, capers, and the salt and pepper. Season with more salt and pepper to taste.
Serve at room temperature, garnished with fresh basil leaves.
Calories: 153kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 248mg | Potassium: 424mg | Fiber: 4g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 1.3mg