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Eggplant Caponata with Grilled Chicken

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

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

Ingredients

  • 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

Instructions

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

Notes

  • Excellent source of Vitamin C

Nutrition Information

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

% 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.