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Suggest a better descriptionCaponata Ebraica * to peel tomatoes, drop them first into boiling water for about 1 minute, then in cool water and the peel will come off immediately. according to the author, "Its hard to believe, -for example, that eggplant and fiocchio (fennel), the quintessence of Italian cooking, were originally only used by Jews." She quotes Pellegrino Artusi in the cookbook _Scienza e LArte di Mangiar Bene_ published in 1910 that forty year earlier (1870s) that eggplants and fennel rarely appeared in Florentine markets as they were considered to be Jewish food only. Peel and dice eggplant. Season with salt & pepper and set aside in colander to drain off liquid. Heat the oil in a large skillet; add celery, onion, peppers, garlic and carrot and cook, uncovered, over moderately high heat, stirring occasionally, 10 to 12 minutes. Transfer vegetables to shallow baking dish, but retain the oil. Add eggplant to oil in skillet and sprinkle with flour. Fry, stirring, over moderate heat, until lightly golden. Add to baking dish with vegetables. Add tomatoes, green olives, vinegar, sugar, basil and parlsey and place in 350F oven for 1/2 hour. Remove from oven; mix well, taste for seasonings and add salt and pepper if necessary. Add capers, stir and place in oven for a couple of minutes longer. Serve hot as a side dish or cold as an appetizer. SERVES: 6 as side dish or 12 as an appetizer
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Serving Size: 1 Serving (2358g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 757 | ||
Calories from Fat: 388 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.1g | 57 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 29.8g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 7006.6mg | 242 % | |
Potassium 3111.6mg | 82 % | |
Total Carbohydrate 94g | 28 % | |
Dietary Fiber 45.9g | 183 % | |
Sugars, other 48.1g | ||
Protein 14.2g | 20 % | |
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: 757
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