Try this Catherine Scorseses Caponatina Siciliana recipe, or contribute your own.
Suggest a better descriptionTrim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well and pat dry. In a bowl, combine the black olives, green olives and capers. Cover with warm water and let them plump for 20 minutes, drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderate heat, heat 3 tablespoons olive oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat it until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups water, the reserved eggplant, olives, capers, celery, and season with salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend. Yield: 8 to 10 servings Per serving: 709 Calories (kcal); 3g Total Fat; (3% calories from fat); 20g Protein; 173g Carbohydrate; 0mg Cholesterol; 3449mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 21 Vegetable; 0 Fruit; 0 Fat; 4 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9295 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1485g) | ||
Recipe Makes: 1 servings | ||
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Calories: 889 | ||
Calories from Fat: 19 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 196mg | 7 % | |
Potassium 2616.8mg | 69 % | |
Total Carbohydrate 213.1g | 63 % | |
Dietary Fiber 37.3g | 149 % | |
Sugars, other 175.8g | ||
Protein 11.2g | 16 % | |
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: 889
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