Grilled Caponata

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4		Garlic cloves - minced
1/2 cup	55g / 1.9oz	Chopped celery
1		Tomato - chopped
1/2 cup	31g / 1.1oz	Chopped grilled red onion
1 1/2 cups	219g / 7.7oz	Chopped grilled eggplant
3/4 cup	109g / 3.8oz	Chopped grilled red bell pepper
1 tablespoon	15ml	Capers
2 tablespoons	30ml	Sliced Kalamata olives
2 tablespoons	30ml	Chopped Italian parsley
2 tablespoons	30ml	Red wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in large skillet over medium heat. Add garlic and celery and cook, stirring until garlic is fragrant, about 3 to 4 minutes. Add tomato, raise heat to medium high and cook until tomato has released its juices, about 5 minutes. Add onion, eggplant, bell pepper, capers and olives. Cook until heated through, about 10 minutes.

Remove from heat and stir in parsley and vinegar. Season to taste with salt and pepper. Serve with grilled chicken breasts.

This recipe yields 4 servings.

Each serving: 153 calories; 261 mg sodium; 0 cholesterol; 8 grams fat; 18 grams carbohydrates; 3 grams protein; 1.76 grams fiber.

Source:
The Los Angeles Times, 02-09-2000

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