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Almond Caponata
Nutritional Information
Nutritional analysis per serving.
Calories160 Fiber 
Fat12 g Cholesterol0 mg
Sat Fat1.2 g Sodium1169 mg
Mono Fat8.3 g Calcium41 mg
Poly Fat2.0 g Magnesium24 mg
Protein2 g Potassium403 mg
Carb14 g Vitamin E4.5 mg*
* total alpha-tocopherol equivalents
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Almond Caponata created by: Almond Board of California

servings 8
ingredients 1 large eggplant (approximately 1 lb.)
3/4 cup almond oil
2 tsp. salt
2 medium onions, chopped
1 cup celery, sliced
1 clove garlic, minced
1 can (16 oz) stewed tomatoes
1 jar (3 oz) capers
1 cup sliced ripe olives
1/4 cup red wine vinegar
1 tsp. sweet basil
1 tsp. oregano
preparation
Dice eggplant into 1 1/2 x 1/2-inch rectangles, leaving skin on. Sauté eggplant in almond oil until golden. Sprinkle with 1 teaspoon salt during cooking. Remove from pan and set aside. Add onion, celery and garlic to pan; cook until just tender. Add eggplant, tomatoes, capers, olives, vinegar, remaining 1 teaspoon salt, basil and oregano. Simmer 20 minutes. Chill 4 hours or overnight for flavors to blend. Serve as meat relish or as an appetizer with buttered crusty Italian or French bread, sprinkled with Parmesan cheese.

NOTE: This mixture keeps well in tightly-covered container in refrigerator for 3 to 4 weeks.
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