Try this Eggplant Caponata (Microwave) recipe, or contribute your own.
Suggest a better description1. Layer the eggplant slices in a large colander, sprinkle both sides of each layer lightly with salt.. put a plate on top so it rests on the eggplant and put something heavy on the plate. Put the colander over a shallow bowl and let stand 1-2 hours to drain the excess moisture. 2. Rinse the eggplant and blot dry with paper towels and cut into 1/2" cubes. 3. Combine the eggplant, celery, onion, oil, and garlic in a 3 quart glass casserole. Microwave uncovered for 10 minutes, stirring once after about 5 minutes. 4. Stir in the tomato. Microwave uncovered for 10 minutes. 5. Stir in the vinegars. Microwave uncovered for 5 minutes. 6. Stir in the capers, olives, parsley, and black pepper. 7. Either serve immediately or cool at room temperature and serve with crostini or crackers. However, caponata is best when flavors have been allowed to mellow for 24 hours before serving. SERVINGS Posted to MM-Recipes Digest by "Beth Ide"
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 127 | ||
Calories from Fat: 122 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 13mg | 0 % | |
Potassium 52.4mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1g | ||
Protein 0.2g | 0 % | |
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: 127
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