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Caponata Pita

2
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Moderate
Roasted eggplant is tossed with raw accompaniments yielding a crisper caponata which uses of oil.

Ingredients

Uncooked eggplant

1 medium, (12-ounce) cut into 1/2-inch cubes

Table salt

½ Tbsp, coarse

Arugula

¼ cup(s), leaves

Uncooked anchovies

½ oz, boneless, Anchovy Paste

Fresh lemon juice

1 Tbsp

Vinegar

1 Tbsp, tarragon variety

Olive oil

1 tsp

Fresh basil

1 tsp, dried

Fennel seeds

1 tsp

Tomato

1 large, seeded and chopped

Vidalia onion

1 small, chopped

Olives

6 olive(s), medium, green, pitted and coarsely chopped

Olives

8 olive(s), small, Kalamata, pitted and coarsely chopped

Lettuce

1½ cup(s), chopped, Mesclun

Whole wheat pita

3 small, (6-inch) halved crosswise

Instructions

  1. Toss the eggplant with the salt, and let stand 15 minutes. Preheat the oven to 350°F. Spray a baking sheet with nonstick spray. Place the eggplant on the tray in a single layer and bake 20 minutes. Toss the eggplant cubes and bake 10 minutes longer.
  2. Meanwhile, to make the dressing, puree the arugula, anchovy paste, lemon juice, vinegar, oil, basil, and fennel seeds in a food processor or blender.
  3. Combine the eggplant, tomato, onion, and olives in a bowl. Add the dressing and toss to coat. Stuff 1/4 cup of the mesclun into each pita half and fill with about 1/3 cup of the eggplant mixture.

Notes

Caponata, a Sicilian specialty composed of eggplant, onions, tomatoes, anchovies, olives, and vinegar, is typically a long-cooked dish in which copious amounts of oil are used.When you’re pureeing a small amount of food (such as a dressing, as in this recipe), use a mini food processor rather than a standard-size food processor or blender. The food will puree faster in the smaller work bowl, and you’ll have to scrape down the sides less frequently.

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