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Categories: Sauces and condiments, Vegetarian

Grilled Caponata

Grilled Caponata
Los Angeles Times

A traditional antipasto plate is my favorite way to start a meal of pasta and salad. I love seeing that platter of thinly sliced meats, fresh mozzarella cheese and lightly marinated grilled vegetables. If you're going to the trouble of ... Read more

Total time: 25 minutes | Serves 4
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1/2 cup chopped celery
  • 1 tomato, chopped
  • 1/2 cup chopped grilled red onion
  • 1 1/2 cups chopped grilled eggplant
  • 3/4 cup chopped grilled red bell pepper
  • 1 tablespoon capers
  • 2 tablespoons sliced Kalamata olives
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons red wine vinegar
  • Salt, pepper

Step 1Heat oil in large skillet over medium heat. Add garlic and celery and cook, stirring until garlic is fragrant, about 3 to 4 minutes.

Step 2Add tomato, raise heat to medium high and cook until tomato has released its juices, about 5 minutes. Add onion, eggplant, bell pepper, capers and olives. Cook until heated through, about 10 minutes.

Step 3Remove from heat and stir in parsley and vinegar. Season to taste with salt and pepper. Serve with grilled chicken breasts.

Each serving:
153 calories; 261 mg sodium; 0 cholesterol; 8 grams fat; 18 grams carbohydrates; 3 grams protein; 1.76 grams fiber.
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