Caponata Turnovers
Made classically, the cold Sicilian eggplant salad caponata relies on olive oil for its texture and flavor. Here, no oil is used to make the caponata, but chili oil is used to paint the phyllo dough for these crispy turnovers. Made smaller, these would also make delicious appetizers.
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, chopped with their juice
  • 5 garlic cloves, minced
  • 2 large red bell peppers, diced
  • 2 large carrots, diced
  • 1 medium eggplant (about 12 ounces), peeled and cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup golden raisins
  • 1/4 cup chopped fresh mint or basil
  • 8 sheets (11- x 17-inches each) phyllo dough

1. In a small skillet, bring oil and chili powder to simmer over medium heat; remove from heat and set aside.

2. In a large nonstick skillet, combine stewed tomatoes, garlic, bell peppers, carrots, eggplant, salt, and cayenne, and bring to a boil over medium heat. Reduce heat to a simmer, cover, and cook until vegetables are tender, about 15 minutes.

3. Stir in raisins and mint, and cook two minutes longer to blend flavors. Set aside to cool to room temperature.

4. Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.

5. Lay one sheet of phyllo down on a work surface and brush with 1/2 teaspoon of chili oil. Lay another sheet on top, brush with 1/2 teaspoon of the oil. With a short side facing you, cut the double sheet of dough crosswise into thirds. Using one-fourth of caponata, and dividing evenly among the three phyllo strips, mound filling at end of strips, then fold into turnover shapes as you would fold a flag. Place turnovers on prepared baking sheet.

6. Repeat with remaining phyllo and filling, using 3 more teaspoons of chili oil, to make nine more turnovers (a total of 12). Brush tops of turnovers with remaining 2 teaspoons chili oil and bake until crisp and heated through, about 10 minutes.

Nutritional Information
Per serving: 347 calories, 10g total fat, 1.3g saturated fat, 5.5g monounsaturated fat, 2.1g polyunsaturated fat, 9.5g dietary fiber, 7g protein, 62g carbohydrate, 0mg cholesterol, 530mg sodium.
Good source of: beta-carotene, fiber, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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