Caponata is a classic Sicilian side typically made with fried eggplant. Our lighter version gets a quick sauté in heart-healthy olive oil.
3 tablespoons golden raisins
1 1/2 tablespoons red wine vinegar
2 tablespoons olive oil
8 ounces eggplant
1 cup chopped red bell pepper
3/4 cup chopped white onion
1 cup chopped tomato
2 tablespoons chopped drained capers
1/4 teaspoon crushed red pepper
2 tablespoons chopped fresh mint
Added sugars 0g
Calcium 3% DV
Potassium 9% DV
How to Make It
Combine golden raisins and red wine vinegar in a bowl.
Heat olive oil in a large nonstick skillet over medium-high. Cut 8 oz. eggplant into 3/4-inch cubes. Add chopped red bell pepper, chopped white onion, and eggplant cubes to skillet. Cook, stirring occasionally, until softened, 10 to 12 minutes.
Stir in chopped tomato, chopped drained capers, crushed red pepper, and raisin mixture. Simmer until slightly thickened, about 5 minutes. Sprinkle with chopped fresh mint.
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