The Atlanta Journal-Constitution
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Barcelona Wine Bar: Eggplant Caponata,
½ cup canned crushed
tomatoes
2 tablespoons balsamic vinegar 2 tablespoons red wine vinegar 2 tablespoons honey ⅛ teaspoon dried red chili
flakes
2 tablespoons extra virgin olive
oil, divided
1 ½ pounds Italian eggplant, cut
into 1 ½-inch dice
2 large red bell peppers, cut into
1 ½-inch dice
1 medium red onion, cut into 1
½-inch dice
3 cloves garlic, sliced thin 2 teaspoons kosher salt
1 ½ teaspoons freshly ground
black pepper 2 tablespoons torn fresh basil
leaves
2 tablespoons torn fresh parsley leaves
In a medium saucepan, combine tomatoes, balsamic vinegar, red wine vinegar, honey and chili flakes. Simmer until mixture reduces by half. Keep warm.
While tomatoes are simmering: in a skillet, heat 1 tablespoon olive oil over medium-high heat. Add eggplant and cook until seared on all sides. Do not crowd pan. Cook in batches if necessary. You want the eggplant to be deeply caramelized. Transfer eggplant to a bowl and set aside. Do not clean skillet.
Turn heat to medium-low and return skillet to cooktop. Add remaining tablespoon olive oil. Add peppers, onions and garlic. Cook until vegetables are soft, about 5 minutes. Return eggplant to skillet and add salt and pepper. Cook until eggplant is tender all the way through. Pour reduced tomato liquid over eggplant mixture and stir to combine. Cook until liquid thickens, about 5 minutes. Taste and adjust for seasoning. Remove caponata from heat and cool to room temperature. When cooled, stir in basil and parsley. Cover and refrigerate a few hours before serving. Makes: 6 cups
Per 1-cup serving: 121 calories (percent of calories from fat, 33), 2 grams protein, 20 grams carbohydrates, 4 grams fiber, 5 grams fat (1 gram saturated), no cholesterol, 429 milligrams sodium.