Friday, July 31, 2009

Healthy Recipe Friday - Caponata

With Eggplant in season, I just had to post this recipe. We hope you enjoy it.


1- eggplant - about 3 lbs. (2 lg.)
1 Tbl. salt
Pear Tomatoes 1-1/2 lbs. (or 1 - 14.5 oz. can)
1/4 cup extra virgin olive oil
1 med. yellow onion - chopped
2 ribs celery - chopped
2 cloves garlic - minced
1/4 tsp. dried red chili flakes
1 (7-3/4 oz can)Green Olives - drained
2 Tbl. capers
1/4 cup fresh parsley, minced
1/4 cup fresh-squeezed lemon juice.

Trim off and discard the stem end from the eggplant. Cut the eggplant into 3/4-inch cubes. Place the cubes in a colander and sprinkle with salt. Set aside in the sink or over a bowl and allow to drain for 1 hour. Rinse briefly and dry thoroughly with paper towels.

Meanwhile, blanch and peel the tomatoes. Chop them into a bowl to catch their juice. Set aside.

Heat oil in a large heavy-bottomed pan over medium heat. Add the onion, celery, garlic, and chili flakes. Saute for about 5 minutes, stirring occasionally, then mix in the eggplant and saute 5 more minutes. Add the tomatoes along with their juice. Reduce to low, cover, and simmer 10 minutes. stir in the olives and capers and continue to cook 20-25 minutes, until the eggplant is tender but not mushy. Stir in the parsley and lemon juice until well combined. Serve at room temperature.

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