Capanata

Name: Capanata
Yield: 1
Cuisine: Fusion
Ingredients: eggplant; olive oil; garlic; onions; celery; mushrooms; capers; black olives; green olives; white wine vinegar; sugar; salt and black pepper; tomato sauce

Yield

1 batch

Prep

15 min

Cook

30 min

Ready

45 min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
1	large	eggplant in small cubes	*
2	tablespoons	olive oil
3	Cloves	garlic minced	*
4	each	onions sliced
¾	cup	celery chopped
1	x	mushrooms or broccoli	*
3	tablespoons	capers
12	each	black olives	*
6	each	green olives	*
3	tablespoons	white wine vinegar
1	tablespoon	sugar
1	x	salt and black pepper	*
3	ounces	tomato sauce

Ingredients

Amount	Measure	Ingredient	Features
1	large	eggplant in small cubes	*
3E+1	ml	olive oil
3	Cloves	garlic minced	*
4	each	onions sliced
177	ml	celery chopped
1	x	mushrooms or broccoli	*
45	ml	capers
12	each	black olives	*
6	each	green olives	*
45	ml	white wine vinegar
15	ml	sugar
1	x	salt and black pepper	*
86.7	ml/g	tomato sauce

Directions

Sauté eggplant in 2T olive oil until soft - reserve.

Sauté onion, garlic and celery.

Add remaining ingredients ((water if needed) simmer.

* not incl. in nutrient facts

Nutrition Facts

177g

Amount per Serving

Calories 12748% of calories from fat

% Daily Value *

Total Fat 7g 10%

Saturated Fat 1g 5%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 201mg 8%

Total Carbohydrate 5g 5%

Dietary Fiber 3g 11%

Sugars g

Protein 4g

Vitamin A 3% • Vitamin C 20%

Calcium 4% • Iron 4%

Capanata

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