Caponata for One
Be the first to rate it
Roasted eggplant folded into a sweet and sour tomato sauce with olives, capers, and raisins.
Ingredients
- 1 small eggplant or ½ medium peeled/cubed (10 oz)
- 2 Tbsp olive oil divided
- ¼ tsp kosher salt divided
- ⅛ tsp coarse black pepper
- ½ cup chopped onion
- 1 chopped celery rib
- ¼ cup chopped red bell pepper
- ⅛ tsp red pepper flakes
- 1 minced garlic clove
- ¾ cup crushed canned tomatoes (about 6.5 oz)
- 4 pitted chopped green olives
- 1 Tbsp capers
- 1 Tbsp raisins
- 1 Tbsp white wine vinegar
- 1 Tbsp honey
- Optional chopped parsley or mint
Equipment
- baking sheet
- skillet
Directions
- Heat the oven to 425°F. Toss the eggplant on a rimmed baking sheet with some of the oil, salt, and pepper. Roast for 20 minutes.
- Heat the rest of the oil in a 10-inch skillet. Cook the onion, celery, and bell pepper with the remaining salt and the red pepper flakes for 5 to 6 minutes. Add the garlic and cook 1 to 2 minutes more.
- Stir in the tomatoes and bring to a gentle bubble. Add the olives, capers, raisins, vinegar, and honey.
- Cook over medium-low heat for 10 minutes. Fold in the roasted eggplant and heat for 2 to 3 minutes.
- Top with parsley or mint, if you like, and serve warm or at room temperature.
Nutrition
Serving: 725g | Calories: 544kcal | Carbohydrates: 69g | Protein: 8.3g | Fat: 31g | Saturated Fat: 4.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1424mg | Potassium: 1605mg | Fiber: 16g | Sugar: 48g | Vitamin A: 1973IU | Vitamin C: 80mg | Calcium: 152mg | Iron: 4.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); eggplant or ½ medium (the first choice counted), ⅛ tsp red pepper flakes counted as cayenne, ¾ cup crushed canned tomatoes counted as canned crushed tomatoes. Brands and portions vary, so use it only as an approximation.