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Caponata Di Melanzane (Peppers and Tomatoes, with Eggplant)

 

54

Yield

5

servings

Prep

15

min

Cook

30

min

Ready

4

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

6 tablespoons olive oil
2 small eggplant
*
1 x water
with coarse salt
*
1 clove cloves, ground
chopped
*
4 each sweet bell peppers
*
1 large onions
sliced
1 each hot chili peppers
pod
*
2 cups tomatoes
peeled, chopped
2 teaspoons oregano
2 tablespoons capers
drained
3 each anchovy fillets
chopped
*
¼ cup olives
green and black, chopped
*

Directions

Some time before cooking, cut the eggplant into cubes; do not peel.

Place the cubes into abundant water with some coarse salt.

Leave for about 30 minutes.

Meanwhile, peel and coarsely chop the tomatoes.

Heat a large saucepan over medium heat.

Add the oil and heat until fragrant.

Add onion and garlic and sauté until translucent.

Add peppers and cook until they start to wilt.

Add eggplant cubes and cook for 15 minutes.

Add the tomatoes, season with salt, pepper and oregano, and cook until peppers and eggplant are tender but not mushy.

Add the capers, olives and anchovies.

Remove from heat and let stand at room temperature for several hours.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 16487% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 100mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 13% Vitamin C 20%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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