Eggplant Caponata (Sicilian Version)

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Step: 1

Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.

Step: 2

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.

Step: 3

Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.

Step: 4

Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Per Serving: 54 calories; protein 0.9g; carbohydrates 4.9g; fat 3.9g; sodium 297mg.

To much possesion yourself can lead to lot of eat , late-night snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much necessary to include some fun foods (or what one may perceive as unnecessary ). Meaning , if we always order the healthiest thing on the menu but come home and graze on chips, perhaps we really wanted the burger and should have just pleased it in the first place."

Because it comes to eat on evening , much eat or eating too much of the wrong item of food will make lead to trouble on sleeping. On the flip side, a daylight food that is not eating to much food than satiating can leave you want more and resulting in reaching for an unhealthy late-night side dish even closer to bedtime .