Traditionally, the Italian classic eggplant relish caponata is flavored with anchovies, so look for a vegetarian version in your market. Serve this with a tossed green salad dressed with a garlic vinaigrette and hot Italian focaccia or French bread, which you can dunk in olive oil. A fruit sorbet and orange-flavored cookies make a pleasing, light dessert.
- 1 lb. baby white potatoes, rinsed, unpeeled and quartered
- 13 oz. fresh gnocchi
- 2 Tbs. olive oil
- 1 Tbs. minced garlic
- 2 large red bell peppers, diced
- 1 zucchini or summer squash, cubed
- 5 Tbs. caponata
- 1 cup shredded low-fat mozzarella cheese
Fill large saucepan with lightly salted water, and add potatoes. Bring to a boil over medium-high heat, and cook potatoes until tender, about 20 minutes.
Meanwhile, in second saucepan, fill with lightly salted water and bring to a boil over medium-high heat. Cook gnocchi for about 5 minutes, or according to package directions. Remove from heat, rinse, drain and set aside.
Heat olive oil in large skillet over medium heat. When hot, sauté garlic, red peppers and zucchini until softened, about 5 minutes. Reduce heat to low, stir in caponata, crushed red pepper, salt, pepper and gnocchi.
Remove potatoes from heat, drain and add to mixture in skillet. Stir well but gently, and top with shredded cheese. Cook 2 minutes more and serve.
The vinegary addition of capers to caponata gives this dish a little zing, but not so much that you need a wine to counter it. Focus on the potatoes, dumplings, peppers and cheese. Try any of the red wines under the Spanish brand Vega Sindoa.
- Calories: 300
- Carbohydrate Content: 41 g
- Cholesterol Content: 15 mg
- Fat Content: 10 g
- Fiber Content: 5 g
- Protein Content: 11 g
- Saturated Fat Content: 3 g
- Sodium Content: 610 mg
- Sugar Content: 3 g