Name: Balsamic Turkey with Artichokes and Eggplant Caponata
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 6 large green olives, pitted and chopped; 2 tsp capers, rinsed well and patted dry (see “It’s that easy”); 4 tbsp/60 ml balsamic vinegar, plus more if needed; 6 oz/170 g marinated artichoke hearts, drained and chopped; ⅓ cup/40 g freshly grated Parmesan cheese; Salt and Freshly ground black pepper; 1 small yellow onion, finely diced; 2 garlic cloves, minced; 10 oz/280 g turkey cutlets; 1 celery stalk, finely diced; 1 small red bell pepper, seeded, deribbed, and cut into ½-in/12-mm dice; 2 tbsp olive oil, plus more if needed; 1 Italian eggplant, cut into ½-in/12-mm dice; 2 tbsp golden raisins; 1 tbsp minced fresh flat-leaf parsley; 1 tbsp honey

Preparation info

Serves
2

Difficulty
Easy
Ready in
55 min

Appears in

One Pan, Two Plates

By Carla Snyder

Published 2013

About

Caponata is a Sicilian vegetable dish containing eggplant, capers, olives, garlic, and onion. Traditionally, caponata is served as a dip, but it also makes a delicious side dish. The addition of vinegar, raisins, and honey makes it sweet and tart as well as earthy and salty—there’s just a whole lot of flavor going on. The balsamic-glazed turkey cutlet in this recipe is topped with marinated artichoke hearts and Parmesan cheese, and may well remind you of that cheesy artichoke dip you