I love this Caponata recipe created by Chef Isabella because its delicious, versatile, has a great sweet and sour balance, plus its low in PointsPlus values.

If you’re unfamiliar with Caponata, it’s basically a Sicilian version of a ratatouille. There are endless recipe variations to this eggplant delight; this is just one of many.

Use the recipe as a topping for flatbread, fish, chicken or pork. It also makes for a healthy sidedish or appetizer.

Sicilian Eggplant Caponata

Created by Chef Isabella Nicoletti

PointsPlus Value: 1              Serves: 10 – 2 tbsp. servings

INGREDIENTS:

Pan spray

1 small red onion, ¼-inch diced

1 cup celery, ¼-inch diced

1 medium eggplant, ¼-inch diced

¼ cup raisins (3 points)

1 oz. toasted pine nuts (4 points)

2 tbsp. white wine vinegar

12 small olives, chopped

1 tbsp. sugar

Salt and pepper, to taste

DIRECTIONS:

Heat a wide non-stick pan. Pan spray it then add onion and celery. Cook a few minutes, until vegetables start to sweat. Add eggplant and cook 5-7 minutes longer over moderate heat, stirring occasionally.  Add rest of ingredients and mix together well. Increase heat, allow vinegar to evaporate slightly and cook for about 5 minutes longer. Adjust seasoning to taste.