Caponata

80 minutes Prep: 35 minutes Cook: 45 minutes

333 calories per serving view nutrition facts

8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	large	eggplants
1	tablespoon	salt
3/4	cup	olive oil
2	cloves	garlic	peeled and minced
2	each	onions	chopped
1	each	italian plum (roma) tomatoes	canned
3	each	celery stalks	diced
1	pound	black olives	canned, pitted
12	ounces	olive salad	jar
1/4	cup	capers
1/2	cup	pine nuts
1/4	cup	red wine vinegar
2	tablespoons	sugar
1	x	salt	and pepper

Directions

Wash and cube unpeeled eggplant.

Salt and let stand 1 hour.

Squeeze dry.

Saute in oil until soft. Remove. Saute onions and garlic in same oil.

Add tomatoes, olives, and celery. Cook until tender--15 minutes.

Add eggplant, capers, and pine nuts.

In another pan heat vinegar and sugar.

When dissolved, pour over eggplant.

Season to taste and cook an additional 20 minutes.

Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 158g

Amount per Serving

Calories 333 87% of calories from fat

	% Daily Value*
Total Fat 32.0g	50%
Saturated Fat 4.0g	20%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1390mg	58%
Total Carbohydrate 12.0g	4%
Dietary Fiber 3.0g	12%
Sugars 5.0g
Protein 2.0g	5%

Vitamin A	9%		Vitamin C	10%
Calcium	7%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Stews: Page 3

Last Recipes Viewed

Recipe Bite

Unraveling the Complexities of Burgundy

by Mark R. Vogel

The term "Burgundy", in the minds of the American masses, has come to denote generic red wine. Mediocre restaurants often use the term to...

Member Review

Pork Steak Casserole

This was so yummy and I don't even care for cream of mushroom soup. The pork ends up being so tender. The casserole almost tastes like a stew without all of the liquid.

Reviewed by meganalissa