CLAS­SIC CAPONATA

Clean Eating - - EAT LIKE A CENTENARIAN RECIPES -

SERVES 10. HANDS-ON TIME: 30 MIN­UTES. TO­TAL TIME: 1 HOUR, 20 MIN­UTES.

½ cup ex­tra-vir­gin olive oil, di­vided 1 large or 2 medium egg­plants (1½ lb to­tal), cut into ½-inch cubes ½ tsp sea salt, di­vided + ad­di­tional to taste ½ yel­low onion, chopped 2 stalks cel­ery, thinly sliced 4 large cloves gar­lic, chopped 1 tsp raw honey, di­vided ¼ tsp red pep­per flakes 1 14-oz BPA-free can un­salted diced toma­toes, with juices ¼ cup roughly chopped pit­ted green olives ¼ cup golden raisins 3 tbsp red wine vine­gar 2 tbsp drained ca­pers ¼ cup fresh basil, chopped 1 tbsp fresh oregano, chopped ½ tsp ground black pep­per

1. In a large skil­let on medium, heat 2 tbsp oil. Add half of egg­plant and 1/8 tsp salt; cook, stir­ring, un­til egg­plant is soft and browned in spots, about 10 min­utes. Trans­fer to a bowl. Pour ½ cup wa­ter into skil­let and scrape out any browned bits; dis­card. Re­peat with 2 tbsp oil, re­main­ing egg­plant and 1/8 tsp salt. Trans­fer to a bowl; scrape out skil­let again.

2. Heat 2 tbsp oil in same skil­let. Add onion, cel­ery and ¼ tsp salt. Cook, stir­ring oc­ca­sion­ally, un­til onion and cel­ery are very ten­der and onion is turn­ing golden, 8 to 10 min­utes. Add gar­lic, ½ tsp honey and pep­per flakes; sauté 1 minute, un­til gar­lic is fra­grant.

3. Stir in toma­toes, olives, raisins, vine­gar and ca­pers. Bring to a sim­mer, par­tially cover and cook un­til all in­gre­di­ents are ten­der and well blended, 10 to 15 min­utes, stir­ring in basil and oregano in fi­nal 2 min­utes. Sea­son with pep­per. Add re­main­ing ½ tsp honey and ad­di­tional salt, if needed. Serve hot or at room tem­per­a­ture, driz­zled with 1 to 2 tbsp oil, or let cool, cover and re­frig­er­ate (the fla­vors con­tinue to de­velop so it's even bet­ter the next day).

PER SERV­ING (½ cup): Calo­ries: 152, To­tal Fat: 12 g, Sat. Fat: 2 g, Mo­noun­sat­u­rated Fat: 9 g, Polyun­sat­u­rated Fat: 1 g, Carbs: 11 g, Fiber: 3.5 g, Sug­ars: 7 g, Pro­tein: 1.5 g, Sodium: 198 mg, Choles­terol: 0 mg

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