Chickpea Caponata | Dinner

CAPONATA IS USUALLY served chilled as an appetizer, but it’s just as good

eaten warm as an entrée when served over brown rice. The added chickpeas

make it an even heartier meal.


1 medium yellow onion, peeled and diced

2 celery stalks, chopped

1 medium eggplant, stemmed and diced

2 ripe Roma tomatoes, diced

2 cups cooked chickpeas or one 15-ounce can drained and rinsed

½ cup kalamata olives, pitted and coarsely chopped

3 tablespoons capers

3 tablespoons red wine vinegar

¼ cup golden raisins

¼ cup pine nuts, toasted, optional

½ cup chopped basil

Salt and freshly ground black pepper to taste


Place the onion and celery in a large saucepan and sauté over medium heat for

10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from

sticking to the pan. Add the eggplant, tomatoes, and chickpeas and cook,

covered, for 15 minutes, or until the vegetables are tender. Stir in the olives,

capers, red wine vinegar, raisins, and pine nuts (if using) and cook 5 minutes

more. Remove from the heat, and add the basil. Season with salt and pepper.

28 views0 comments

Recent Posts

See All