Eggplant Caponata with Polenta - Slender Kitchen
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Eggplant Caponata with Polenta

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229
Calories 
34g
Carbs 
9g
Fat 
5g
Protein 
5
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe

Caponata is a traditional Italian dish usually made with eggplant, tomatoes, olive, onions, and red peppers. It cooked low and slow so the vegetables melt together. Many times it is used as a spread or sauce but in this case we are going to make it the star of the dish and serve it with some polenta. To make this recipe easier, I opted for packaged prepared polenta but you could always make your own. The caponata freezes great so consider making up a double or triple batch. It's great with pasta, on sandwiches, or stirred into soups and stews.

Prep Time

Eggplant Caponata with Polenta

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 4 cups eggplant, diced
  • 3 U tomatoes, diced
  • 1/2 cup black olives, diced
  • 2 U cloves garlic, minced
  • 1 U onion, diced
  • 2 U ribs celery, diced
  • 1 U green pepper, diced
  • 1/4 cup red wine vinegar
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • 1/4 cup fresh basil, roughly chopped
  • 1/8 tsp. red pepper flakes
  • 18 oz. prepared polenta tube

Nutritional Facts

Serving Size: 
1 cup eggplant and 2 slices polenta
Amount Per Serving
Calories 229
Calories from Fat 80
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
6%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 1 114mg
48%
Total Carbohydrate 34g
11%
Dietary Fiber 7g
29%
Sugars 8g
Protein 5g

Directions

  1. Preheat the oven to 400 degrees.
  2. Toss everything except the polenta together and pour into a baking dish (9 X 13). Bake for 30-45 minutes or until eggplant is tender.
  3. Cut polenta into ½ inch rounds. Lay flat on a baking sheet sprayed with cooking spray. Season with salt and pepper. Bake at 500 degrees for about 5 minutes per side or until crispy.
  4. Serve caponata with the polenta rounds.
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