Sicilian Eggplant Caponata
110
110
Ingredients
| 1 | large |
eggplant
|
* |
| 1 | x |
salt
|
* |
| 1 | x |
black pepper
|
* |
| 1 | x |
vegetable oil
|
* |
| 2 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 3 | each |
celery stalks
|
|
| 1 | can |
italian plum (roma) tomatoes
1 pound |
* |
| 10 | each |
green olives
pitted and quartered |
* |
| 3 | tablespoons |
pine nuts
|
|
| ¼ | cup |
capers
large |
* |
| ¼ | cup |
white wine vinegar
|
|
| 2 | tablespoons |
sugar
|
Directions
Wash eggplant. Do not peel, Cut into 1 inch cubes.
Season with salt and pepper.
Fry in heated oil until tender.
Take out and set aside. Sauté onion in the same oil until tender.
Add garlic, celery, tomatoes, and olives.
Cook slowly for 10 minutes.
Add eggplant, pine nuts and capers.
Heat vinegar and stir in sugar.
Add to vegetable mixture. Season with salt and pepper.
Cook for 5 minutes longer.
Serve chilled as an appetizer or relish.
Nutrition Facts
Serving Size 78g (2.8 oz)Amount per Serving
Calories 6839% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 29mg
1%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
5%
Sugars g
Protein
3g
Vitamin A 2%
•
Vitamin C 7%
Calcium 2%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
