Caponata Pita
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
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.
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