Eggplant Caponata with Goat Cheese Wrap

Eggplant Caponata with Goat Cheese Wrap

I recently went on extended weekend trip to New York City. It was a self-guided culinary tour of The Big Apple and I loved every bit of it. My husband, our two friends, and I grazed our way throughout the city. Needless to say, I have a few inspired recipe ideas and copy cat recipes (all of which are deliciously artery-clogging) that I will be working on and will share in the future.
 
To maintain some sort of nutritional balance, I have a healthy caponata wrap recipe for you today. Caponata is an Italian cooked eggplant relish that is commonly served as an appetizer or side dish. I’m using it as a sandwich filling. To make it even healthier, choose a multi-grain or high fiber wrap…lavash or pita pocket are also good options. And if you don’t like goat cheese, you might like it in this as it blends well with all the other flavors, so give it a try first. But if you really don’t like it, use mozzarella, feta, or whatever strikes your fancy.
 
Enjoy!
 
Eggplant Caponata with Goat Cheese Wrap
 
 
 
 
Eggplant Caponata with Goat Cheese Wrap:
  
2 tbsp. extra virgin olive oil
1 medium onion, sliced 1/8-inch thick
1 cup sliced (1/8-inch thick) celery
1 eggplant (between 1 1/4 to 1 1/2 lb.), sliced 1/8 to 1/4-inch thick
6 sun dried tomato halves
2 tbsp. sugar
1/3 cup red wine vinegar   
2 tbsp. tomato paste
1/4 cup sliced green olives
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
6 oz. goat cheese
16 large basil leaves
4 multi-grain wraps
 
 
Preheat a large saucepan on medium heat. Add olive oil. Add onion, celery, and eggplant. Cover and reduce heat between medium-medium low. Cook for 15 minutes, stirring every few minutes and bringing the content on the bottom of the pan to the top to promote even cooking.
 
Meanwhile, soak sun dried tomatoes in boiling water for 5 minutes (skip this step if using tomato packaged in olive oil). Remove tomatoes and slice into 1/4 inch strips. Set aside. In a small bowl, whisk sugar, red wine vinegar, and tomato paste.
After 15 minutes of cooking, eggplant should be tender. Add sun dried tomatoes, olives, garlic, salt, and pepper to the pan. Cook and stir, uncovered, for a minute or so. Pour in the red wine vinegar mixture. Cook, stirring frequently until liquid is absorbed for 2 – 3 minutes. Serve on wrap, warm or at room temp.
 
To assemble wrap: Spread or crumble 1/4 of the goat cheese onto the middle section of the wrap, avoiding the edges. Layer with 4 basil leaves followed by 1/4 of caponata. Fold in the edges and roll up wrap burrito-style. Continue assembling the remaining three wraps. Slice on a diagonal and serve. Serves 4.
 
 
 
 
 
 
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