|2 servings||calories per servings 550||protein serving 20 g||carbs per serving 63 g||total fat per serving 25 g|
This is our fast-cooking version of a classic Italian dish made with eggplant and olives. It’s a great way to rediscover eggplant, which blends with the vivacious flavors of pepper, onion and olives as well as an appealing tenderness. Caponata is considered both a dish and a condiment, so try piling it on the ciabatta with the peppery arugula and salty Parmesan.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||10 g|
MISE EN PLACE
• Heat oven to 375° F.
• Peel and mince garlic.
• Discard pepper stem and seeds. Cut flesh into 1/2-inch dice.
• Peel and dice onion.
• Dice celery.
• Cut eggplant into 1/2-inch dice.
• Roughly chop olives.
• Pick and chop parsley leaves.
• Split ciabatta.
• Discard any tough arugula stems.
• Place a large sauté pan over medium heat. Add 1 1/2 teaspoons olive oil. When oil is hot, add garlic, pepper, onion and celery. Cook, stirring, until onion is translucent, 5-6 minutes.
• Transfer vegetables to a plate.
Add 1 1/2 teaspoons olive oil to pan. Increase heat to high, and add eggplant. Cook, stirring occasionally, until eggplant is tender, 7-8 minutes.
While eggplant cooks:
• Place ciabatta cut-side up on a baking sheet. Drizzle with a total 1 tablespoon olive oil.
• Toast in oven until golden brown, 8-10 minutes.
When eggplant is tender, reduce heat to low. Stir in cooked vegetables and olives. Cook 4-5 minutes.
• Stir in parsley and 1/4 teaspoon rosemary salt.
• Remove pan from heat. Taste and adjust seasoning as desired with rosemary salt.
• Divide arugula between 2 plates. Pile the caponata on arugula.
• Halve each ciabatta piece diagonally. Divide between plates.
• Top with Parmesan, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...