Eggplant Caponata

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 4 servings

Ingredients

•  4 eggplants, cut into medium cubes
•  1/4 cup, olive oil, divided
•  1 red onion, sliced
•  4 sticks celery, sliced
•  4 cloves garlic, sliced
•  2 tsp dried oregano
•  1 Tbsp tomato paste
•  2 cups, chopped tomatoes or one 14oz can of chopped tomatoes
•  1/4 cup raisins
•  1 Tbsp capers, rinsed
•  1/4 cup kalamata olives, pitted and chopped
•  2 Tbsp red wine vinegar (use one suitable for vegans, such as Aspall)
•  1 Tbsp sugar
•  Salt to taste
•  Toasted pine nuts (optional)
•  Whole wheat spaghetti (optional)
•  A small bunch flat-leaf parsley, chopped (optional)

Directions

1.  Preheat the oven to 400°F.
2.  Toss the eggplant with 2 Tbsp oil and a little salt, and place onto a large non-stick baking tray. Roast for 20 minutes until charred and soft.
3.  Meanwhile, heat the remaining 2 Tbsp oil in a large pan and cook the red onion and celery with a large pinch of salt for 10 minutes or until softening and lightly caramelized.
4.  Add the garlic, oregano, and tomato paste and cook for a minute longer before adding the tomatoes. Add in the roasted eggplant and simmer for 15 minutes until the sauce has thickened and the eggplant is very soft. Add the raisins, capers, olives and red wine vinegar, sugar and season with more salt if needed. Keep on a low heat (add pine nuts now if using).

Optional: Sprinkle with chopped parsley, and serve with whole wheat pasta, on a piece of toast, or enjoy as is!

Nutrition Facts

Recipe Yields: 4 servings

Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats.