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Eggplant and Zucchini Caponata with Burrata
SNIXY KITCHEN17Ingredients
┅Seconds
270Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 globe eggplant (about 1¼ lbs, cut into ¼ to ½-inch cubes)
- 1 Tbsp. kosher salt
- 1 zucchini (medium or 2 small, about ¾lb, cut into ¼ to ½-inch cubes)
- 6 tsp. extra virgin olive oil (divided)
- 3 garlic cloves (unpeeled)
- 1 red onion (small, minced)
- 5 tomatoes (early girl, finely chopped)
- 1/2 cup pitted green olives (finely chopped)
- 2 Tbsp. capers (drained)
- 3 Tbsp. golden raisins
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. red wine vinegar
- 2 1/2 Tbsp. sugar
- 1/2 tsp. kosher salt
- 1/4 cup basil (chopped)
- 1/4 cup toasted pine nuts
- 6 oz. burrata
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium1900mg79% |
| Potassium470mg13% |
| Protein10g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber3g12% |
| Sugars14g |
| Vitamin A20% |
| Vitamin C35% |
| Calcium25% |
| 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.
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