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Caponata


  • Yield: 4 cups 1x

Ingredients

Scale
  • 1 stalk celery (diced)
  • 2 1/2 cloves garlic (finely minced)
  • 1 1/2 cups tomatoes (cut into 1/2 inch chunks)
  • 1/4 medium onion (cut into 1/2 inch cubes)
  • 2 small unpeeled eggplants (diced into 1/2 inch squares)
  • 1 tbs honey
  • 1/4 cup red wine vinegar
  • 2 tbs capers (drained)
  • 1/4 cup black olives (drained)
  • 1/4 cup green olives (in liquid)
  • 1 tbs sour Italian peppers (cut into strips-seeds removed)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbs olive oil

Instructions

  1. Preheat the oven to 425 degrees.
  2. Put celery, eggplant, onion, tomatoes, and garlic in mixing bowl.
  3. Stir in olive oil, salt, and pepper.
  4. Place in a single layer on a baking sheet and place in oven.
  5. Roast 15 minutes, then stir and roast another 15 minutes, until just beginning to brown on the edges.
  6. While vegetables are roasting, mix together the honey, red wine vinegar, and capers.
  7. Place the roasted vegetables, olives and sour peppers together in a bowl, pour the dressing over the mixture and allow to sit for at least an hour.
  8. Refrigerate until needed.

Notes

Source:  Louisiana Restaurant Favorites

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 90
  • Fat: 4.38 g
  • Carbohydrates: 12.55 g
  • Protein: 1.91 g
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