Try this Caponata Di Melanzane [Peppers and Tomatoes, W/eggplant recipe, or contribute your own.
Suggest a better descriptionSome time before cooking, cut the eggplant into cubes; do not peel. Place the cubes into abundant water with some coarse salt. Leave for about 30 minutes. Meanwhile, peel and coarsely chop the tomatoes. Heat a large saucepan over medium heat. Add the oil and heat till fragrant. Add onion and garlic and saute until translucent. Add peppers and cook until they start to wilt. Add eggplant cubes and cook for 15 minutes. Add the tomatoes, season with salt, pepper and oregano, and cook until peppers and eggplant are tender but not mushy. Add the capers, olives and anchovies. Remove from heat and let stand at room temperature for several hours. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 66 | ||
Calories from Fat: 39 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.9mg | 0 % | |
Potassium 204.3mg | 5 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 3.8g | ||
Protein 1g | 1 % | |
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: 66
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