nutritional information

Per 1/2 Cup serving:

  • Calories: 130
  • Protein: 2 g
  • Total Fat: 6 g
  • Saturated Fat: <1 g
  • Carbohydrates: 19 g
  • Cholesterol: 0 mg
  • Sodium: 213 mg
  • Fiber: 4 g
  • Sugar: 10 g
Vegan

Golden Caponata

Serves 6

Celery plays an important role in this version of the Italian eggplant dish, which can be served as an appetizer dip, or spooned onto bread for a sandwich.
  • 2 Tbs. olive oil
  • 3 celery stalks, cut into ¼-inch dice (1½ cups)
  • 2 plum tomatoes, finely diced (1 cup)
  • ¼ cup finely diced onion
  • 1 large eggplant (1½ lb.), peeled and cut into ½-inch dice (8 cups)
  • ¼ cup pitted kalamata olives, coarsely chopped
  • ¼ cup golden raisins
  • 2 Tbs. capers, drained
  • 2 Tbs. red wine vinegar
  • 1 Tbs. tomato paste
  • 1 tsp. sugar
  • 2 Tbs. chopped fresh parsley
  • Toast points or crackers for dipping, optional

1. Heat oil in large skillet over medium heat. Add celery, tomatoes, and onion; cook 3 minutes. Add eggplant, and season with salt and pepper, if desired. Cook 5 minutes. Stir in olives, raisins, capers, vinegar, tomato paste, sugar, and 11/4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer 45 minutes, stirring occasionally. (If vegetables look dry, add 1 to 2 Tbs. water.) Season with salt and pepper, if desired. Cool. Stir in parsley.

2. Serve at room temperature as part of antipasto platter, or spooned on toast or crackers, if using.

April/May 2012 p.61

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