Well - Spring 2012 - (Page 12)

NUTRITIoN ‘Lighter Side’ UNC Health Care’s Black Hat Chefs prepare healthier versions of gourmet dishes Spring into the Caponata UNC Health Care Executive Chef Sean Dolan provides this healthy, versatile recipe that is full of flavor. It can be served as a side vegetable or as a spread for bread. It can also be stirred into pasta. THINKSTOCK Ingredients 1 eggplant (1 lb.) 2 tsp. olive oil 1 onion, finely chopped ½ c. canned tomato sauce ¼ c. white wine (optional) ¼ c. balsamic or red wine vinegar 1 small stalk of celery, finely chopped 6 black olives, such as Kalamata, pitted and chopped 1½ Tbsp. sugar 1 Tbsp. drained capers, rinsed and finely chopped 3 Tbsp. chopped fresh parsley Salt and freshly ground black pepper to taste or until the eggplant is soft when pressed. Cool for 5 minutes, then peel the skin and discard. Chop the pulp fine. 2. In a large saucepan, heat oil over medium heat. Add onions and sauté until softened and beginning to color (about 5 minutes). Add the eggplant, tomato sauce, wine, vinegar, celery, olives, sugar and capers. Simmer, stirring often, until thickened, 10–15 minutes. 3. Serve chilled. Stir in parsley and season with salt, pepper and additional vinegar, if desired. Recipe makes about 2 cups. S pring came early to North Carolina this year, and with the warmer weather and longer days, many people leave behind the hearty comfort foods of winter and look for lighter food options. Patients and families at UNC Hospitals will find that a little easier this year, thanks to the Black Hat Chefs from the Department of Nutrition and Food Services, who have created the “On the Lighter Side” menu items. “On the Lighter Side” meals are healthier versions of gourmet dishes, designed with less fat, reduced sodium and increased fiber, while still maintaining the perfect balance of flavors, textures and colors. Initially developed for New Year’s resolution-makers, “On the Lighter Side” menu items were intended to have a two-month run in the Terrace Café. However, they were so well received that they are now offered permanently there. In this issue of Well, the Black Hat Chefs share their “On the Lighter Side” recipe for caponata, an eggplant dish with roots in southern Italy and Sicily. Eggplant is high in dietary fiber and rich in such vitamins and minerals as folate, Directions 1. Preheat oven to 400 degrees. Pierce the eggplant with a fork in several places and set on a baking sheet. Bake for 30–40 minutes Nutritional Information (per tablespoon) 15 calories, 1 g fat, 35 mg sodium. Try It! Then Tell Us Visit our Facebook page and tell us about your experience making this recipe at home: www.facebook.com/unchealthcare. potassium, manganese, vitamin C, vitamin K, thiamine, niacin, vitamin B6, pantothenic acid, magnesium, phosphorus and copper. After cooking, this slightly bitter vegetable develops a rich, complex flavor characterized by subtle sweetness. This version of caponata contains onion, celery and tomatoes, and is seasoned with olives, capers, and a sweet and tangy sauce. Because eggplant is fairly absorbent, the Black Hat Chefs’ take on this recipe uses baked eggplant rather than fried, with equally delicious results. With only 15 calories per serving, caponata can be eaten in liberal doses and used in a variety of ways. It can be served hot or cold and can be used to top a salad as a replacement for fatty, highcalorie dressings. Now that we are officially on the lighter side of the year, take some of those extra daylight minutes to prepare this healthy and versatile eggplant dish. More Healthy Meals at the Terrace Café To try one of the Black Hat Chefs’ “On the Lighter Side” meals, please stop by the Terrace Café during lunch hours Monday through Friday. 12 Spring 2012 Well http://www.facebook.com/unchealthcare http://www.facebook.com/unchealthcare

Table of Contents for the Digital Edition of Well - Spring 2012

Well - Spring 2012
UNC Health Care News
Community
Tar Heel Team Builder Bike Ride
From Hospital to Home
Actively Retired
Nutrition
Education and Exercise Help Prevent Falls
Calendar

Well - Spring 2012