Caponata is the perfect dish to take advantage nature’s late-Summer bounty available at farm stands throughout the country
Caponata is the perfect dish to take advantage nature’s late-Summer bounty available at farm stands throughout the country. A traditionally Italian dish, caponata is extremely versatile. Feel free to mix and match whatever vegetables you have on hand. Celery is a fabulous addition, for example. Red peppers can easily be substituted with yellow or orange peppers. No capers on hand? Skip them! Want to throw in extra basil from your garden? Please do.
The bottom line: if you are cooking with fresh, seasonal ingredients you will end up with a tasty and healthy dish.
Your fork is waiting.
Eggplant Caponata with Grilled Chicken
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 326kcal
Caponata is the perfect dish to take advantage nature's late-Summer bounty available at farm stands throughout the country
Print Recipe
Ingredients
- 4 chicken breasts
- 1 tbs olive oil
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1 eggplant diced
- 1 red pepper seeded and diced
- 1 medium onion diced
- 2 medium tomatoes diced
- 2 tbs raisins
- 2 tbs capers drained and rinsed
- 1 tbs red wine vinegar
- 1 tbs sugar
- 2 tbs parsley garnish
- Salt and pepper to taste
Instructions
- Pre-heat grill to high heat.
- Season chicken breasts with olive oil, salt and pepper.
- Grill 7-8 minutes per side or until fully cooked; set aside.
- In a large sauce pot, brown eggplant over medium-high heat (using non-stick spray) for about 5 minutes.
- Add a pinch of salt or pepper to get juices released.
- Add red pepper and onion; cook for additional 8 minutes or until soft.
- Add in tomatoes, raisins, capers, vinegar and sugar. Simmer for 20-30 minutes.
- Check for seasoning and garnish with fresh chopped parsley.
- Serve over grilled chicken breast slices.
Notes
Excellent source of Vitamin C
Nutrition Information:
Calories: 326kcal | Carbohydrates: 21.1g | Protein: 46.5g | Fat: 5.7g | Saturated Fat: 1.5g | Cholesterol: 122mg | Sodium: 242mg | Fiber: 5.2g
DID YOU MAKE THIS RECIPE?If you tried this recipe I would love to to see it and have you share! Tag me @thelemonbowl using the hashtag #thelemonbowl!
WANT MORE RECIPES?Sign up for my FREE NEWSLETTER and never miss a post!
d kelson
January 23, 2017 at 9:50 pmThis was fantastic. Cut the chicken into chunks, seasoned with salt and pepper and browned in skillet. Then cooked the veggies and sauce with the chicken in it. Also used canned, crushed tomatoes in puree, about 2 cups. Simmered till veggies were tender. Yummmmm!
Liz DellaCroce
January 24, 2017 at 7:23 amSo happy you enjoyed it!!
A Gray
July 21, 2013 at 8:26 pmThis is so very delicious!
I served it over pasta for my kids and they couldn’t get enough!!
I had mine over grilled chicken.
Best way to sneak eggplant in a child’s diet!!
Liz DellaCroce
July 22, 2013 at 8:17 amOh I’m so glad you enjoyed it!! I totally agree- such a great way to get eggplant into kids diets!