Caponata

Eggplant is quickly becoming one of my favorite foods. We picked up two nice looking ones at a farm stand in Leesburg, and also got a big one in our CSA. I was interested in making a WW recipe for caponata pizza, and figured it made much more sense to make my own than to use the store bought kind, as the recipe called for. I used this Serious Eats recipe for inspiration. Pizza recipe to follow.

About 2 tbsp olive oil

1 large eggplant, cubed

1/4 cup dried cranberries

1/2 cup onion, chopped

1 garlic clove, minced

1 cup tomatoes (I used fresh), chopped

2 tsp red wine vinegar

2 tsp capers

salt and pepper

1/3 cup parsley, chopped

Add most of your oil to pan. Brown eggplant thoroughly on all sides. Remove from pan with a slotted spoon.

Add remaining oil. Cook onion and garlic for a couple minutes. Add tomato and cook another two minutes or so. Add remaining ingredients (save parsley) and cook another minute.

Remove from heat. Stir in parsley. Season to desired taste.

WW Points: 2 per serving (approx 6 servings)

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