Skinny Eggplant Caponata
This stacked caponata makes for a different sweet and sour dish that's unique and delicious.
Servings: 8 people
Calories: 115kcal
Ingredients
For the sliced vegetables:
- 1 eggplant medium, cut into slices
- 2 tomatoes ripe, cut into slices
- 1 zucchini cut into slices
For the sweet and sour mixture:
- 1/2 cup raisins
- 1 tablespoon capers
- 2 tablespoons green olives coarsely chopped
- 2 tablespoons honey or natural sweetener of choice
- 2 tablespoons balsamic vinegar or red wine vinegar
- 1/4 cup pine nuts toasted
- 1/2 tablespoon dried Italian spice or herb blend
- 1 teaspoon extra virgin olive oil
Instructions
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the raisins, chopped capers, olives, honey, vinegar, and oil.
- In 6 to 8 ramekins or individual-sized bakeware, place 1 slice eggplant and spoon on the sweet and sour mixture. Next, follow with one slice zucchini, spoon a little of the sweet and sour mixture and follow with one slice tomato and repeat until all of the dishes have been filled. Top with the sweet and sour mixture.
- Cover each dish with foil and bake for about 30 minutes, until all of the vegetables have softened. Remove the foil and bake for 10 additional minutes.
- Flip the ramekins or individual baking dishes onto the plate. Serve with whole wheat crostini (toasted baguette slices) and mozzarella cheese. Top with the caponata. This stacked caponata should be accompanied by a knife and fork. Simply cut into the mozzarella and pile onto the bread and cheese.
Nutrition
Serving: 0.75cup | Calories: 115kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Sodium: 73mg | Fiber: 4g | Sugar: 8g |
| SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4