Healthy easy appetizer

Amarante

Thu, Mar 21 2024, 9:53 am

I don't know if this is the kind of dish you are looking for.

I really love this and keep it in my refrigerator as a healthy nosh.

The original recipe called for it to be served on some form of lettuce but I just eat it plain although one could have with bread on the side.

Caponata
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Recipe By: LA Times

Ingredients:

1 large eggplant, peeled, cut Into 2/3 inch dice
1 tablespoon Coarse salt
2 large sweet onions (Vidalia), cut Into 1/2~inch dice
3 small stalks celery, cut Into 1/2-Inch dice
1 tablespoon minced garlic
1/4 teaspoon dried red pepper flakes
3 zucchini, cut Into 2/3 inch dice
1 large red bell pepper, cut into 2/3 inch dice
2 teaspoons dried thvme
1 teaspoon minced fresh basil
1 teaspoon minced fresh oregano
1 (14.5 ounce) can diced tomatoes with juice
1/4 cup balsamic vinegar
2 tablespoons honey
Freshly ground pepper
1/4 cup toasted pIne nuts optional

Directions:

Place the eggplant in a colander. Toss with 1/2 teaspoon of salt. Let rest for 30 minutes. Rinse well with cold water, shaking the colander to remove as much water as possible.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onions, celery, garlic and red pepper flakes. Cook, stirring often, until the onions are softened but not browned, about 5 minutes.

Add the rinsed eggplant, zucchini, bell pepper, thyme, the basil and oregano. Cook, stirring often, until heated through, about 5 minutes. Add the tomatoes and juice, vinegar and honey. Stir well. Simmer, uncovered, until the eggplant is just tender but keeps its shape and is not soft or mushy, about 5 minutes more. Taste; season to taste with pepper and salt. Stir in the pine nuts, if using