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Capanata

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Submitted by mac1204

YIELD

1 batch

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 1
LARGE LARGE EGGPLANT
in small cubes *
2 3E+1
TABLESPOONS ML OLIVE OIL
3 3
CLOVES CLOVES GARLIC
minced *
4 4
EACH EACH ONIONS
sliced
¾ 177
CUP ML CELERY
chopped
1 1
X X MUSHROOMS
or broccoli *
3 45
TABLESPOONS ML CAPERS
12 12
EACH EACH BLACK OLIVES *
6 6
EACH EACH GREEN OLIVES *
3 45
TABLESPOONS ML WHITE WINE VINEGAR
1 15
TABLESPOON ML SUGAR
1 1
X X SALT AND BLACK PEPPER *
3 86.7
OUNCES 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 Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 127 48% 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%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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