Photo shows two slices of French bread with half a cup of caponata over the top.
Nutritional Breakdown for 1/4 a cup of Caponata ONLY.
Calories 36 (37% from fat)
Fat 1.5 gram
Saturated Fat 0.2 gram
Trans Fat 0 gram
Chol. 0 mg.
Sodium 139 mg.
Carb. 4 gram
Fiber 1.2 gram
Sugar 1.5 gram
Sugar Alcohol 0 gram
Protein 0.5 gram
2 medium eggplants, cut into 1/2 inch pieces
2 cups onion, chopped
1 can (14.5 oz.) no salt added diced tomatoes
12 garlic cloves (12 tsp.), minced
1/2 cup dry red wine
3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
4 tsp. capers
5 bay leaves
1 1/2 tsp. salt
1/2 tsp. black pepper, coarsely ground
Serve With One of the Following
French bread baguette, toasted
whole-wheat English muffin, toasted
Parmesan cheese, shredded
This is often used as an appetizer. Pour a quarter of a cup over a toasted French bread baguette. It's also good on toasted whole-wheat English muffins or served over scrambled eggs for a deliciously savory breakfast.
1. Cut the eggplant into 1/2 inch slices. The sprinkle kosher salt on each piece and layer them into a strainer. This is to draw some of the bitterness out of the eggplant.
2. After 30 minutes, rinse the salt off the eggplant slices and finish cutting them into 1/2 inch pieces.
3. Put all the ingredients EXCEPT bread into a 6-quart slow cooker. Do not stir.
4. Cover and cook on high for 3 hours. Then stir gently, replace lid and cook for an additional 2 hours or until vegetables are tender.
5. Let cool slightly and remove the bay leaves.
6. Serve with toasted baguette slices, toasted whole-wheat English muffins or scrambled eggs.
Yield: About 28 Servings of 1/4 a Cup Each
Photo shows two slices of toasted French bread with half a cup of caponata over the top.