Caponata

RECIPESPLUS
11Ingredients
65Minutes
200Calories

Ingredients

US|METRIC
  • 1 eggplant (medium, cut into small cubes)
  • 1/3 cup olive oil
  • 2 stalks celery (thinly sliced)
  • 1 onion (medium, thinly sliced)
  • 2 medium tomatoes (peeled, chopped)
  • 1 tablespoon capers
  • 1 tablespoon pine nuts (optional)
  • 2 ounces green olives (or black, pitted)
  • 1 tablespoon sugar
  • 2 tablespoons white wine vinegar
  • bread (or crackers, to serve)
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    Directions

    1. Sprinkle the eggplant with salt and allow to rest for 30 mins. Pat dry with paper towels.
    2. Heat half of the oil in a deep frying pan. Add eggplant cubes a few at a time and cook until browned and soft, adding a little more oil as necessary.
    3. Return all eggplant to the pan along with the celery, onion and tomatoes. Simmer, partially covered, for 15-20 mins.
    4. Add capers, pine nuts (if using) and olives. Stir in sugar and vinegar. Season to taste and simmer gently for 15 mins, until soft. Adjust seasoning, adding more vinegar if necessary. Serve with bread or crackers.
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    NutritionView More

    200Calories
    Sodium11% DV260mg
    Fat23% DV15g
    Protein6% DV3g
    Carbs5% DV16g
    Fiber16% DV4g
    Calories200Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium260mg11%
    Potassium370mg11%
    Protein3g6%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A10%
    Vitamin C15%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.