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Serve this eggplant and tomato classic as a cold relish or dip.


2 tablespoons olive oil
1 small eggplant, cut into small cubes
1 onion, chopped
1 garlic clove, minced
2 celery stalks, chopped
cup (28 g) thin strips dry-pack sun-dried tomatoes
2 fresh tomatoes, chopped
1 green or yellow bell pepper, seeded and chopped
cup (30 g) pitted green olives
1 cup (250 ml) no-salt-added tomato juice
cup (60 ml) red wine vinegar
2 tablespoons chopped fresh parsley


Serves: 48


In a large nonstick skillet, heat oil. Add eggplant; sauté 2 or 3 minutes. Stir in onion, garlic, celery, sun-dried tomatoes, fresh tomatoes, bell pepper, olives, tomato juice, and wine vinegar. Simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. Stir in parsley. Cool. Spoon into a serving bowl, cover and refrigerate until chilled. Serve on lettuce leaves as a first course or with crackers as a dip.

Each tablespoon contains:- Cal.12, Cal. from Fat 6, Protein 0g, Carb.2g, Total Fiber 0g, Total Fat 1g, Sat. Fat 0g, Chol.0mg, Sodium 23mg

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