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  • Eggplant Capannina

    Eggplant Capannina

    Serves 4 – 6


    This side dish is a perfect dish to pair with my Whole Snapper Baked in Salt with Lemon-Parsley Vinaigrette.


    What You’ll Need:

    A Baking Sheet Lined with Parchment

    A Sharp Kitchen Knife

    A Small Bowl for Mixing

    Measuring Cups & Spoons

    A Micro Plane or other Fine Grater

    A Serving Platter

    A Spatula



    1 Medium Eggplant

    3 Tbsp Fresh Basil

    1 Cup Basic Tomato Sauce

    2 Tbsp Capers

    3 Tbsp Golden Raisins

    1 1/2 Tbsp Pine Nuts

    1/2 Oz Romano Cheese (Grated directly from the block)


    How To Put It Together:

    1) Preheat oven to 425 degrees Fahrenheit.


    2) Peel back the leaves of the eggplant, slice off both ends and discard them. Slice the eggplant lengthwise in about 1/4 inch slices. The end pieces will be a little wobbly so slice a ribbon-like strip off the bottom of each end piece to stabilize them. Lay the eggplant slices on the parchment-lined baking sheet.


    3) Chop the fresh basil until fine. In a small bowl, stir together the tomato sauce, golden raisins and basil. Spread a small amount of the tomato mixture on top of each eggplant slice. Sprinkle each eggplant slice with a few capers, evenly distributing them between the slices. Next, do the same with the pine nuts. Grate the Romano cheese directly into each eggplant slice, just covering each one. A little Romano goes a long way; it has lots of flavor!


    4) Place the eggplant in the center of the oven for ten minutes; or until golden brown on top. Transfer the baking pan to your work surface. Transfer the eggplant slices to a serving platter, placing them in a decorative fashion.


    5) Serve & enjoy!



    108 Calories
    4 grams Protein
    26 Grams Total Carbohydrate
    4 Grams Dietary Fiber
    16 Grams Sugar
    1 Gram of Total Fat
    0 Grams Saturated Fat
    0 Grams Trans Fats
    2 Grams Cholesterol
    17% RDA Manganese
    13% RDA Vitamin K
    12% RDA Potassium
    10% RDA Copper
    • Glycemic Load 13

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Healthy Eating + Fit Living = Being Well