Eggplant Caponata

Yield: 3 ½ cups

Exchanges per tablespoon: Free

Per tablespoon:
Calories 7
Carbohydrate 1.1g
Protein 0.2g
Fat 0.3g
Cholesterol 0mg
Fiber 0.2g
Sodium 17mg


1 medium eggplant (about 1 ½ pounds)
Vegetable cooking spray
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, minced
2/3 cup no-salt-added tomato sauce
3 tablespoons no-salt-added tomato paste
3 tablespoons sliced ripe olives
2 tablespoons chopped salad olives
2 tablespoons red wine vinegar
2 teaspoons granulated sugar substitute
¼ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon pepper
Fresh oregano sprigs (optional)


1. Cut eggplant in half lengthwise. Scoop out pump, reserving shells; finely chop pulp.

2. Coat a no aluminum Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add chopped eggplant, onion, green pepper, and garlic; saute 5 minutes. Add tomato sauce and next 8 ingredients; stir well. Cook over low heat 20 minutes, stirring often. Remove from heat, and let cool slightly.

3. Spoon vegetable mixture evenly into reserved eggplant shells. Cover and chill. Garnish with oregano sprigs, if desired.


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