Recipe: Tex-Mex Caponata

TEX-MEX CAPONATA

"I improved on his recipe by eliminating every drop of oil. Instead, I use an ingenious method of oven-sauteing the eggplant, peppers and onions using cooking spray. The result is a creamy caponata that seems as rich as if it was made with extra-virgin olive oil.

Serve this caponata with grilled salmon, roast chicken, lamb, or as a vegetable salad. I also like it as a topping on crostini, spread with a tablespoon of mild goat cheese."

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 medium red onion, chopped
3 large garlic cloves, peeled
1 small eggplant, about 1 1/4 to 1 1/2 pounds, cut in 3/4-inch cubes
1 to 2 jalapeno peppers, seeded and minced
1/4 cup chopped cilantro leaves
1 tablespoon drained capers
1 tablespoon dried currants
1 tablespoon pine nuts, coarsely chopped
1 tablespoon red wine vinegar
1 teaspoon salt
Freshly ground pepper

Preheat the oven to 425 degrees F. Line two baking sheets with aluminum foil and spray each one heavily with cooking spray. Set aside.

Seed the green, red, and yellow peppers and cut each pepper vertically into quarters. Stacking 2-3 pieces at a time, cut the peppers crosswise into 3/8-inch strips and place them in a large mixing bowl. Add the garlic cloves and red onion. Toss to combine well. Arrange the vegetables in one layer on one of the prepared baking sheets and liberally spray them with cooking spray. Place the pan on a rack set in the middle of the oven.

Arrange the eggplant on the second prepared baking sheet. Spray the cubes with cooking spray until they are well coated. Place a large piece of foil over the eggplant, covering it loosely. Place the pan on a rack set towards the top of the oven. Set the timer for 10 minutes.

After 10 minutes, stir the peppers and return them to the oven. Stir the eggplant, turning the cubes, cover again with the foil, and return the pan to the oven. Bake all the vegetables another 10 minutes.

Scrape the softened pepper mixture back into the large bowl, setting aside the garlic cloves. Stir the eggplant, turning the cubes, recover it with foil, and bake for 10 minutes, until the cubes hold their shape but feel soft to the touch.

Meanwhile, coarsely chop the roasted garlic and add it to the bowl of roasted peppers and onions. To the warm vegetables, add the jalapenos, cilantro, capers, currants, pine nuts and vinegar.

When the eggplant is done, scrape it into the bowl. Add the salt, freshly ground pepper to taste, and mix with a fork until the caponata is well blended and creamy. Set aside to cool. If possible refrigerate overnight before using.

Each of the seven cup servings contains 56 calories and 2 grams of fat.

Source: Dana Jacobi for the American Institute for Cancer Research