Eggplant Caponata with Grilled Chicken
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Unrated
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Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Calories
326 kcal
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Course
Main Course
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Cuisine
Italian
Eggplant Caponata with Grilled Chicken
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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
- 4 chicken breast
- 1 tbs extra virgin olive oil
- ½ tsp salt sea salt
- ¼ tsp black pepper
- 1 eggplant (diced)
- 1 red pepper (seeded and diced)
- 1 onion diced, medium
- 2 tomato diced, medium
- 2 tbs raisins
- 2 tbs capers (drained and rinsed)
- 1 tbs red wine vinegar
- 1 tbs sugar
- 2 tbs parsley (garnish)
- salt to taste
- black pepper to taste
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%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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