Try this Eggplant Appetizer (Caponatina) recipe, or contribute your own.
Suggest a better descriptionCut lenthwise,all eggplants in half. Cut each half lenth-wise into thirds. Cut cross ways to make inch size pieces.(Actually they will be small triangles.) Add 1/4 cu. olive oil to saute pan. Add Eggplant and Peppers,,sautee med.heat 4-5 min. Do not overcook. Eggplt should be firm. Add Garlic and stir. cook 1 minute. Remove from heat and place in bowl. Add Mint, Basil, Pepper and Basalmic vinegar. Taste for salt. Serve at room temp. Recipe By : Merengo File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (2969g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 540 | ||
Calories from Fat: 153 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 664.9mg | 23 % | |
Potassium 4565.8mg | 120 % | |
Total Carbohydrate 78.7g | 23 % | |
Dietary Fiber 30g | 120 % | |
Sugars, other 48.8g | ||
Protein 31.8g | 45 % | |
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: 540
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