Caponata is a sweet and sour Sicilian eggplant dish that is traditionally served warm or chilled as a side complement fish or as an appetizer with antipasto. The tanginess of the Italian-style relish is a perfect pairing to the mild and tender flavor of fresh white fish.
Serves 4. Makes about 4 cups of caponata.
Hands-on time: 20 minutes. Total time: 50 minutes
- Preheat oven to 375° F.
- In a large bowl, mist eggplant with cooking spray and toss with 1/8 tsp salt. Arrange eggplant in a single layer on a parchment lined baking sheet. Roast in oven for 20 minutes or until golden brown and soft, turning once with a thin metal spatula halfway through cooking. Transfer to a mixing bowl and set aside.
- Heat a large nonstick saute pan over medium-high heat for 2 minutes. Mist with cooking spray and add shallots to pan. Saute until shallots are softened, about 2 to 3 minutes. Add bell pepper and continue to cook for an additional 3 to 4 minutes. Stir in raisins, olives, capers, vinegar and honey and cook for 1 minute. Add eggplant, marinara sauce and 1/4 cup water and stir until combined. Reduce heat to medium-low and simmer for 5 minutes to allow flavors to blend. Season with salt and black pepper. Remove from heat and stir in nuts. Set aside and keep warm until ready to use.
- Prepare halibut: Mist fillets on both sides with cooking spray and place onto parchment-lined baking sheet. Drizzle fillets with lemon juice and season with salt and black pepper. Roast in oven at 375° F for 10 to 12 minutes, until fillets flake easily when pierced with a fork. To serve, top each fillet with about 1 cup caponata.
OPTION: For an even saucier dish, you can also pour additional warmed marinara sauce over top of the finished halibut with caponata.
Nutritional & Behavioral Care
Health Management Professionals