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Caponata With Chickpeas

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Ingredients
  Olive oil/Vegetable oil 2 Teaspoon
  Cubed eggplant 1 Cup (16 tbs), pared
  Diced bell peppers 1 Cup (16 tbs) (Red Or Yellow Variety)
  Diced onions 1 Cup (16 tbs)
  Diced celery 1 Cup (16 tbs)
  Diced zucchini 1 Cup (16 tbs)
  Quartered mushrooms 1 Cup (16 tbs)
  Pine nuts 1⁄2 Ounce (Pignolias)
  Garlic clove 1 Small, minced
  Canned italian tomatoes 1 Cup (16 tbs), chopped, reserve liquid
  Canned chick peas 8 Ounce, rinsed, drained
  Pitted black olives 3 Large, sliced
  Pimiento stuffed green olives 3 Large, sliced
  Capers 1 Tablespoon, drained, rinsed
  Mozzarella cheese 3⁄4 Ounce, shredded
Directions

1. In 10-inch nonstick skillet heat oil; add eggplant, peppers, onions, celery, zucchini, mushrooms, pignolias, and garlic and cook over medium-high heat, stirring frequently, until lightly browned, about 2 minutes.
2. Reduce heat to medium, cover, and cook until eggplant is tender, about 5 minutes. Add tomatoes with reserved liquid, chick-peas, olives, and capers and stir to combine. Cover and let simmer until thoroughly heated, about 8 minutes.
3. Transfer to serving bowl, cover, and refrigerate until chilled, about 1 hour. To serve, toss salad again and sprinkle with cheese.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Chickpea
Interest: 
Quick, Healthy

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