Eggplant Caponata Recipe
Category: Weight Watchers recipes
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Loading ...Notes:
Very tasty vegetable appetizer.
Servings: 4
Ingredients:
1 1/2 pounds eggplant
1/4 teaspoon salt — or less
2 cups celery — chopped
1 cup onion — chopped
8 small Italian plum tomato — chopped
10 small pitted green olive — chopped
2 Tablespoons capers — rinsed and drained
3 tablespoons red wine vinegar
1 1/2 tablespoons granulated sugar
1/4 teaspoon fresh ground black pepper
2 teaspoons olive oil
fresh parsley sprigs — to garnish
Directions:
Trim eggplant, but do not pare; cut into 1" cubes. Place a layer of
cubes in large colander; sprinkle very lightly with salt.
Continue layering and salting until all cubes have been used. Cover with plate that
has been weighted with a 2-pound can or similar object.
Place colander in sink; let stand 1 hour.
Rinse off salt under cold running water; pat eggplant dry
Preheat oven to 400 F.
Spray baking sheet with nonstick cooking spray. Arrange eggplant cubes on baking
sheet. Bake 20 minutes, until tender and golden.
Remove from oven.
Spray large nonstick skillet with nonstick cooking spray.
Add celery, onions and 1/2 cup water; cook over medium heat 5 minutes, until onion
is translucent.
Add tomatoes; cook 10 minutes, until liquid has evaporated. Stir in olives and
capers and cook until sauce has thickened, 5 minutes. Add 1 1/2 cups water, the
eggplant, vinegar, sugar and pepper; cook until liquid has evaporated and sauce has
thickened again, 15 minutes. Cover and let cool to room temperature.
Place in serving bowl; stir in olive oil. Refrigerate. Garnish with fresh parsley.
Description:
"2 Points Per Serving"
Yield:
"6 cups" 1 1/2 cups is 1 serving
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Tags: Appetizer, Weight Watchers
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