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
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
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.