This is a dish handed down through the generations. A wonderful eggplant dish with a little spice served cold or warm, it will fill you up and bring a smile to your face. A must try for eggplant lovers!
1. Add sliced peppers to a bowl, splash with olive oil, mix, set aside. Slice the eggplant into 1/4 inch slices, lightly salt, set onto a plate, and let them sit for about 20 minutes, then rinse off salt and drain on paper towel in a colander.
2. Preheat your oven to 400°F
3. Lay out the eggplant onto a baking sheet, drizzle eggplant with olive oil, bake for 15 - 20 minutes until eggplant is a nice brownish color. Remove from oven, and let cool for 10 - 15 minutes.
4. Once eggplant is cooled, dice into cubes, and set aside in a bowl.
5. Heat 2 tbsp evoo in a large skillet over medium to medium high heat. Once oil is hot, add onion and saute for 3 - 4 minutes until softened.
6. Add garlic, and celery for 2 - 3 minutes until lightly browned
7. Add the reserved eggplant, warm through about 2-3 minutes stir occasionally
8. Add tomato sauce, tomato paste, and sun dried tomatoes with oil, if your using them. Cook stirring occasionally for 5-6 minutes.
9. Add peppers, capers, anchovies, olives, parsley, mix well, add black pepper, red pepper flakes, and salt to taste, mix well, turn heat to low, cover and cook for 4-5 minutes.
10. Transfer to a baking dish, let cool for 15-20 minutes, cover, and set into the fridge.
11. Serve cold or slightly warm. The Caponata will stay good for up to 7 days covered in the fridge.
12. Add pine nuts for added color and taste - Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (439g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 229 | ||
Calories from Fat: 116 (51%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 12.9g | 17 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 1mg | 0 % | |
Sodium 1615.5mg | 56 % | |
Potassium 1347.2mg | 35 % | |
Total Carbohydrate 28g | 8 % | |
Dietary Fiber 9.9g | 39 % | |
Sugars, other 18.1g | ||
Protein 6.3g | 9 % | |
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: 229
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.