Caponata with Pita Crisps
sweet and tangy eggplant relish—served with crisp, golden homemade pita chips
Servings 12 (click to scale)
Calories 80kcal
Ingredients
- 1 Tbsp olive oil
- 1 lb eggplant peeled, diced
- 2 Tbsp yellow onion chopped fine
- 2 Tbsp leek chopped
- 1 1/2 cup fresh tomato diced
- 1/4 cup green bell pepper diced
- 1 Tbsp red wine vinegar
- 1/8 tsp cayenne pepper
- 1/4 cup black olives pitted, sliced
- 1 tsp fresh parsley chopped
- 4 ea whole wheat pita bread
- 6 ea cooking spray
Instructions
- Heat olive oil in a pan over medium heat. Sauté eggplant, onion and leek for 10 minutes or until tender and eggplant is soft throughout.Add tomatoes, green pepper, vinegar and cayenne. Cook for 3 minutes; remove from heat. When eggplant has cooled, stir in olives and parsley. Refrigerate overnight.
- Split pita rounds in half completely and cut each half in six triangles for a total of 12 triangles per pita round. Lay triangles in single layer on sheet pans and spray lightly with cooking spray. Bake pita triangles in 350F degree oven until lightly crisped.
- Bring caponata to room temperature and serve with warm crispy pita.
Nutrition
Calories: 80kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 0g | Sodium: 110mg | Fiber: 3g
