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Caponata

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Submitted by horselvr

YIELD

8 servings

PREP

35 min

COOK

45 min

READY

80 min

Ingredients

2 2
LARGE LARGE EGGPLANT *
1 15
TABLESPOON ML SALT
¾ 177
CUP ML OLIVE OIL
2 2
CLOVES CLOVES GARLIC
peeled and minced
2 2
EACH EACH ONIONS
chopped
1 1
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
canned
3 3
EACH EACH CELERY STALKS
diced
1 453.6
POUND G BLACK OLIVES
canned, pitted
12 346.8
OUNCES ML/G OLIVE SALAD
jar *
¼ 59
CUP ML CAPERS *
½ 118
CUP ML PINE NUTS
¼ 59
2 3E+1
TABLESPOONS ML SUGAR
1 1
X X SALT
and pepper *

Directions

Wash and cube unpeeled eggplant.

Salt and let stand 1 hour.

Squeeze dry.

Sauté in oil until soft. Remove. Sauté 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 333 87% from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1390mg 58%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 5g
Vitamin A 9% Vitamin C 10%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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