Eggplant Caponata

Eggplant Caponata
Staff Writer
Westside Market NYC

Looking to switch up the dips you serve this fall during football season? This eggplant caponata is easy to make, elegant, and great new dip to enjoy when you feel like giving the basics a rest.

4
Servings
316
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Cup  extra-virgin olive oil
  • cloves garlic, minced
  • large onion, minced
  • celery ribs, diced
  • red bell pepper, seeded and diced
  • eggplants, cut into 1/2-inch cubes
  • tomatoes, peeled, seeded, and chopped
  • 2  Tablespoons  capers, drained
  • 1/2  Cup  pitted green olives
  • 1/4  Cup  red-wine vinegar
  • 1/4  Cup  chopped parsley
  • Salt and pepper, to taste

Directions

Heat the oil over medium-high heat in a frying pan. Cook the garlic, onion, celery, red pepper, and eggplant until soft. Stir in the tomatoes and cook for 5 minutes. Put the cooked vegetables in bowl and toss with capers, olives, vinegar, parsley, salt and pepper, to taste. Taste, adding more vinegar and olive oil as needed. 

Nutritional Facts

Total Fat
33g
47%
Sugar
1g
1%
Saturated Fat
25g
100%
Cholesterol
6mg
2%
Carbohydrate, by difference
4g
3%
Protein
3g
7%
Vitamin A, RAE
6µg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
17mg
2%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
24mg
3%
Selenium, Se
3µg
5%
Sodium, Na
874mg
58%
Water
34g
1%
Zinc, Zn
1mg
13%

Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.