Eggplant Caponata (Sicilian Version) Recipe
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In this sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer.
4.5
22 Rating -
Rate
Vegdiet
1hr 34minstotal
30minsPrep
34minsCook
1hr 34m.total
30m.Prep
34m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Eggplant Caponata (Sicilian Version) Recipe
- 1/4 inch Eggplant, peeled and cut into 1/2 cubes
- As required Salt
- 0.06 cup Olive Oil, Divided
- 1/4 cup Finely Chopped Celery
- 1/4 Onion, Finely Chopped
- 1/4 Clove Garlic, Minced
- 0.38 cup Canned plum tomatoes, drained and coarsely chopped
- 3 Green olives, pitted and coarsely chopped
- 0.38 tablespoon Drained Capers
- 1/4 tablespoon Tomato paste
- 1/4 teaspoon Minced oregano
- 1/2 tablespoon Red wine vinegar
- 1/2 teaspoon White sugar
- 1/4 teaspoon Salt
- As required Ground black pepper
Nutrition
value
value
191
calories per serving
17 g Fat2 g Protein6 g Carbs5 g FiberOther
Current Totals
- Fat17g
- Protein2g
- Carbs6g
- Fiber5g
MacroNutrients
- Carbs6g
- Protein2g
- Fiber5g
Fats
- Fat17g
Vitamins & Minerals
- Calcium53mg
- Iron2mg
- Vitamin A979mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B948mcg
- Vitamin B12< 1mcg
- Vitamin C31mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium46mg
- Manganese< 1mg
- Phosphorus46mg
- Selenium4mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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