Low Fat Caponata Recipe

Low Fat Caponata Recipe

Ingredients

• 1/2 cup chopped onion (about 1 medium)
• 2 cloves garlic, crushed
• 1 tablespoon olive oil
• 7 cups chopped, pared eggplant, (about 1-1/2 pounds)
• 3/4 cup chopped tomato (about 1 medium)
• 2 tablespoons chopped fresh or
• 2 teaspoons dried basil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Method

1. Cook onion and garlic in oil in 10-inch nonstick skillet over medium heat until onion is tender.
2. Stir in eggplant and tomato.
3. Cook uncovered 8 to 10 minutes, stirring frequently, until eggplant is very tender.
4. Stir in remaining ingredients.
5. Cover and refrigerate about 2 hours or until cool.

ABOUT 3 CUPS DIP.

MICROWAVE DIRECTIONS: Place onion, garlic and oil in 3-quart microwavable casserole.

1. Cover tightly and microwave on high 2 minutes 30 seconds to 3 minutes 30 seconds or until onion is tender.
2. Stir in eggplant and tomato.
3. Cover tightly and microwave 5 to 6 minutes, stirring after 3 minutes, until eggplant is very tender.
4. Stir in remaining ingredients.

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