Eggplant Caponata with Grilled Chicken

Name: Eggplant Caponata with Grilled Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving
Ingredients: 4 chicken breasts; 1 tbs extra virgin olive oil; ½ tsp sea salt; ¼ tsp pepper; 1 eggplant; 1 red pepper; 1 medium onion; 2 medium tomatoes; 2 tbs raisins; 2 tbs capers; 1 tbs red wine vinegar; 1 tbs sugar; 2 tbs parsley; salt and pepper to taste

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4
Calories
326 kcal
Course
Main Course
Cuisine
Italian

Eggplant Caponata with Grilled Chicken

Iris Warren

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Caponata is the perfect dish to take advantage nature’s late-Summer bounty available at farm stands throughout the country

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Ingredients

Servings

4 chicken breasts
1 tbs extra virgin olive oil
½ tsp sea salt
¼ tsp pepper
1 eggplant (diced)
1 red pepper (seeded and diced)
1 medium onion (diced)
2 medium tomatoes (diced)
2 tbs raisins
2 tbs capers (drained and rinsed)
1 tbs red wine vinegar
1 tbs sugar
2 tbs parsley (garnish)
salt and pepper to taste

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Instructions

Pre-heat grill to high heat.
Season chicken breasts with olive oil, salt and pepper.
Grill 7-8 minutes per side or until fully cooked; set aside.
In a large sauce pot, brown eggplant over medium-high heat (using non-stick spray) for about 5 minutes.
Add a pinch of salt or pepper to get juices released.
Add red pepper and onion; cook for additional 8 minutes or until soft.
Add in tomatoes, raisins, capers, vinegar and sugar. Simmer for 20-30 minutes.
Check for seasoning and garnish with fresh chopped parsley.
Serve over grilled chicken breast slices.

Notes

Excellent source of Vitamin C

Nutrition Information

Show Details

Calories 326kcal (16%) Carbohydrates 21.1g (7%) Protein 46.5g (93%) Fat 5.7g (9%) Saturated Fat 1.5g (8%) Cholesterol 122mg (41%) Sodium 242mg (10%) Fiber 5.2g (21%)