California Caponata

California Caponata

Recipe provided by the California Olive Committee.


  • prep
  • cook
  • 4 servings

Ingredients

  • 2 tablespoons olive oil

  • 2 2/3 cups Japanese eggplant, 3/4”diced

  • 1 cup yellow onion, 3/4” diced

  • 2/3 cup red bell peppers, 3/4” diced

  • 1/3 cup celery, 3/4” diced

  • 1 cup tomato, seeded and diced

  • 2/3 cup Lindsay® Sliced California Ripe Olives

  • 1/3 cup basil, chopped

  • 3 tablespoons pine nuts, lightly toasted

  • 1 1/2 tablespoons Lindsay® Capers, drained

  • 1 tablespoon red wine vinegar

  • 1 dash sugar

  • 3/4 teaspoon salt

  • 1 dash ground black pepper


Cooking Directions

  1. Heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat.

  2. Add eggplant and cook until lightly browned and tender, stirring occasionally, for about 7-8 minutes.

  3. Remove eggplant from pan and set aside in a large mixing bowl.

  4. Pour remaining oil in pan over medium heat.

  5. Add onions, peppers and celery and cook for 5-7 minutes until vegetables are cooked through.

  6. Turn heat to low and stir in tomatoes, olives, basil, pine nuts, capers, vinegar, salt, sugar and pepper. Cook until heated through.

  7. Mix in eggplant and serve hot or at room temperature.


Nutrition

  • Calories181
  • Fat13g
  • Protein4g
  • Cholesterol0mg
  • Total Carbs13g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

Express yourself

Share Your Comments

comments powered by Disqus