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Suggest a better descriptionThis Italian sweet-and-sour medley makes a great appetizer or salad served on a colorful lettuce leaf MAKES 6 APPETIZER SERVINGS 1. Spread the chopped eggplant out on a double thickness of paper towels. Sprinkle generously with salt. Let stand 1 hour. 2. Rinse the eggplant under cold water to remove the salt, drain well, and with your hands squeeze the eggplant to remove as much moisture as possible. 3. Meanwhile, in a 4- or 5-quart electric slow cooker, mix together the onion, bell peppers, celery, zucchini, garlic, and wine vinegar. Add the eggplant and stir to mix. Cover and cook on the low heat setting about 4 1/2 hours, or until the vegetables are tender. Drain the vegetables into a colander and return to the slow cooker. 4. Add the balsamic vinegar, raisins, capers, olive oil, garlic pepper, 1/4 teaspoon salt, and sugar. Increase the heat setting to high and cook, uncovered, stirring occasionally, 15 minutes. Stir in the pine nuts. Serve warm, at room temperature, or chilled. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 1 servings | ||
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Calories: 694 | ||
Calories from Fat: 491 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.6g | 73 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 26g | ||
Polyunsanturated Fat 18g | ||
Cholesterol 0mg | 0 % | |
Sodium 582.9mg | 20 % | |
Potassium 677.4mg | 18 % | |
Total Carbohydrate 48.5g | 14 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 43.8g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 694
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