Traditionally, the Italian classic eggplant relish caponata is flavored with anchovies, so look for a vegetarian version in your market. Serve this with a tossed green salad dressed with a garlic vinaigrette and hot Italian focaccia or French bread, which you can dunk in olive oil. A fruit sorbet and orange-flavored cookies make a pleasing, light dessert.
- 1 lb. baby white potatoes, rinsed, unpeeled and quartered
- 13 oz. fresh gnocchi
- 2 Tbs. olive oil
- 1 Tbs. minced garlic
- 2 large red bell peppers, diced
- 1 zucchini or summer squash, cubed
- 5 Tbs. caponata
- Crushed red pepper to taste
- Salt and freshly ground black pepper to taste
- 1 cup shredded low-fat mozzarella cheese
- Fill large saucepan with lightly salted water, and add potatoes. Bring to a boil over medium-high heat, and cook potatoes until tender, about 20 minutes.
- Meanwhile, in second saucepan, fill with lightly salted water and bring to a boil over medium-high heat. Cook gnocchi for about 5 minutes, or according to package directions. Remove from heat, rinse, drain and set aside.
- Heat olive oil in large skillet over medium heat. When hot, sauté garlic, red peppers and zucchini until softened, about 5 minutes. Reduce heat to low, stir in caponata, crushed red pepper, salt, pepper and gnocchi.
- Remove potatoes from heat, drain and add to mixture in skillet. Stir well but gently, and top with shredded cheese. Cook 2 minutes more and serve.
The vinegary addition of capers to caponata gives this dish a little zing, but not so much that you need a wine to counter it. Focus on the potatoes, dumplings, peppers and cheese. Try any of the red wines under the Spanish brand Vega Sindoa.
- Serving Size: Serves 6
- Calories: 300
- Carbohydrate Content: 41 g
- Cholesterol Content: 15 mg
- Fat Content: 10 g
- Fiber Content: 5 g
- Protein Content: 11 g
- Saturated Fat Content: 3 g
- Sodium Content: 610 mg
- Sugar Content: 3 g