Caponata with Polenta Crostini

MYRECIPES
13Ingredients
60Minutes
45Calories

Ingredients

US|METRIC
  • 1 red bell pepper (medium)
  • 1 tablespoon olive oil (divided)
  • 5 1/2 cups eggplant (cubed peeled, about 1 pound)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups diced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon anchovy paste
  • 1/4 cup balsamic vinegar
  • 1 tablespoon capers
  • 1 tablespoon fresh flat leaf parsley (chopped)
  • crostini (Polenta)
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    NutritionView More

    45Calories
    Sodium5% DV120mg
    Fat2% DV1.5g
    Protein2% DV<1g
    Carbs2% DV7g
    Fiber8% DV2g
    Calories45Calories from Fat10
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol<5mg1%
    Sodium120mg5%
    Potassium180mg5%
    Protein<1g2%
    Calories from Fat10
    % DAILY VALUE
    Total Carbohydrate7g2%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A10%
    Vitamin C30%
    Calcium2%
    Iron2%

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

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