Lighter Caponata

Name: Lighter Caponata
Yield: Makes about 2 cups
Cuisine: United States
Ingredients: 1 can (14½ ounces) Italian-style plum tomatoes, drained, seeded, and chopped; juice reserved (about ⅔ cup); 1 garlic clove, minced; ½ cup diced celery, with a few leaves; 1 cup diced (¼ inch) sweet onion; 2 tablespoons olive oil; 1 large or 2 small eggplants, halved lengthwise (about 1½ pounds); 1 tablespoon extra virgin olive oil, for serving (optional); 2 tablespoons finely chopped flat-leaf parsley; 1 tablespoon red wine vinegar, or more to taste; 1 tablespoon chopped pitted brine-cured black olives; 2 tablespoons capers, rinsed and drained; 1 teaspoon sugar, or more to taste; ½ teaspoon salt, or more to taste; Freshly ground black pepper

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

By roasting the eggplant, instead of dicing and frying it, it’s possible to cut back on much of the olive oil traditionally used to prepare this sweet-and-sour Sicilian specialty. Serve it as a dip or on toasted Italian bread.

Ingredients

1 large or 2 small eggplants, halved lengthwise (about 1½ pounds)
2

Americas
United States
Starter
Gluten-free
Vegetarian

Method

Heat the oven to 350°F. Line a large baking pan with foil.
Place the eggplant, cut side down, on the baking pan. Add about ¼ cup water to moisten the bottom of the pan. Roast until the eggplant is tender when pierced with a skewer, about 45 minutes, adding small amount