Caponata - A Heart-Healthy Appetizer
Full of vegetables like eggplant, zucchini, and celery, this Caponata recipe is as beautiful as it is delicious, and it comes together quickly in your pressure cooker or on the stovetop.
Calories: 75kcal
Servings:
Ingredients
- 1 pound Roma tomatoes diced
- 1 eggplant cut into ½” pieces
- 2 zucchini cut into ½” pieces
- 1 onion chopped
- 3 celery stalks, sliced
- ½ cup parsley fresh, chopped
- 2 Tbsp red wine vinegar
- 1 Tbsp brown sugar
- ¼ cup dates chopped
- ½ cup tomato paste divided
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
Instant Pot Instructions
- Add all ingredients to pressure cooker, reserving ¼ cup tomato paste.
- Set pressure to 5 minutes.
- Quick release and then stir in remaining ¼ cup tomato paste. Serve with a selection of crackers, flatbread, pita bread, and olives. Caponata sauce can be served warm or cold, and you can also serve with pasta or couscous.
Stovetop Instructions
- In a large skillet over medium heat, cook vegetables with tomato paste, reserving 1/4 cup of the tomato paste to stir in at the end. Cover to prevent splattering.
- Cook for about 10 minutes or until vegetables are soft but not mushy. Stir in the remaining tomato paste. Stir until incorporated.
- Serve with chips and crackers, or over pasta.
WW Information
2 WW points per serving. Each serving is approximately 1/4 cup.
Nutrition
Calories: 75 kcalCarbohydrates: 17 gProtein: 3 gFat: 1 gSaturated Fat: 1 gSodium: 443 mgPotassium: 669 mgFiber: 5 gSugar: 12 gVitamin A: 1215 IUVitamin C: 27.9 mgCalcium: 41 mgIron: 1.3 mg
