Don't miss another issue…      Subscribe

Sicilian Eggplant Caponata

 

110

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

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?

 

Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed