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Josephine's Caponata (Eggplant Appetizer)
STRIPED SPATULA16Ingredients
50Minutes
70Calories
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Ingredients
US|METRIC
32 SERVINGS
- 1/2 cup olive oil
- 2 1/2 lb. eggplant (unpeeled and cut into 1/2-inch cubes)
- 1 large onion (quartered and thinly sliced)
- 2 stalks celery hearts (about 2/3 cup, thinly sliced)
- 1 garlic clove (minced)
- 6 oz. tomato paste (small can)
- 1 cup tomato sauce (basic, or crushed tomatoes in puree, such as Hunt's or Pomi; not pasta sauce)
- 2 cups water
- 1 tsp. granulated sugar
- 1 1/2 tsp. kosher salt (plus additional to taste)
- 1/4 tsp. freshly ground black pepper (plus additional to taste)
- 1 cup green olives (pitted large, halved*)
- 3 Tbsp. capers (drained)
- 1/3 cup golden raisins (depending on how sweet you like your caponata)
- 1/3 cup nuts (toasted pignoli, 2 oz package)
- 2 Tbsp. red wine vinegar
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NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium280mg12% |
| Potassium190mg5% |
| Protein1g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A4% |
| Vitamin C4% |
| 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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