Roasted Eggplant Caponata

3.3
(4) 4 Reviews
Prep Time
10
min.
Total Time
3
hr.
25
min.
Servings

16 servings, 2 Tbsp. dip and 16 crackers

What You Need

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Make It

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  • Heat oven to 375°F.
  • Cut 1/2-inch-thick slice off top of garlic, exposing cloves; discard top. Brush cut-side of garlic lightly with oil; wrap tightly in foil. Place on baking sheet. Pierce eggplant in several places with fork or sharp knife. Place on baking sheet with garlic. Bake 50 min. to 1 hour or until both are tender; cool slightly.
  • Peel eggplant, then cut into small pieces; place in medium bowl. Mince 3 garlic cloves. Add to eggplant along with tomatoes, parsley, onions and vinegar; mix well. Refrigerate 2 hours. Meanwhile, refrigerate remaining garlic for another use.
  • Sprinkle eggplant mixture with cheese just before serving. Serve as a dip with the crackers.

Make Ahead

Eggplant mixture can be refrigerated up to 24 hours before using as directed.

How to Serve Warm

Spoon dip into microwaveable bowl just before serving. Microwave on HIGH 1 min. or just until warmed, stirring after 30 sec.

Creative Leftovers

Store leftover roasted garlic in tightly covered container in refrigerator. Spread onto your favorite crackers, then top with any leftover eggplant mixture. Or, stir the garlic into your favorite pasta dish.

Servings

  • 16 servings, 2 Tbsp. dip and 16 crackers

Healthy Living

  • Generally Nutritious

Diet Exchange

  • 1-1/2 Starch
  • 1 Fat

Nutrition Bonus

Help your friends and family eat right with these tasty vegetable-based appetizers.

Nutritional Information

Serving Size 16 servings, 2 Tbsp. dip and 16 crackers
AMOUNT PER SERVING
Calories 170
% Daily Value
Total fat 6g
Saturated fat 1g
Cholesterol 0mg
Sodium 260mg
Carbohydrate 26g
Dietary fiber 3g
Sugars 6g
Protein 3g
   
Vitamin A 4 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • wdwclnr | Fri, Sep 4 2009 8:36 AM

    The only thing that I would change is peeling the eggplant before roasting. After, it makes peeling almost impossible. But all in all the dish was delicious.

  • sep188269 | Wed, Nov 28 2007 3:06 PM

    Had a pretty strong tomato taste. I used balsamic vinegarette.

  • naipolish_19 | Tue, Aug 28 2007 12:06 PM

    I did not like this recipe at all. Not a good combination of flavors.

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