The Best Sicilian Eggplant Caponata

THE TASTE SAN FRANCISCO
13Ingredients
40Minutes
330Calories

Ingredients

US|METRIC
  • 2 eggplants (large, chopped into ½ inch cubes)
  • 375 grams tomato passata (puree)
  • 1/2 white onion (large, diced)
  • 100 grams green olives (chopped)
  • 2 celery sticks (no leaves, diced)
  • 4 peppers (red or green, chopped into ½ inch pieces)
  • 1 handful pine nuts
  • 1 handful capers (in salt, rinsed)
  • golden raisins (as many as one wants)
  • 1 1/2 tablespoons white vinegar
  • 3 teaspoons honey
  • extra-virgin olive oil
  • salt
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    NutritionView More

    330Calories
    Sodium63% DV1500mg
    Fat31% DV20g
    Protein16% DV8g
    Carbs12% DV36g
    Fiber52% DV13g
    Calories330Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium1500mg63%
    Potassium1270mg36%
    Protein8g16%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber13g52%
    Sugars17g34%
    Vitamin A15%
    Vitamin C30%
    Calcium8%
    Iron20%

    * 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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