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For best results, prepare the caponata at least 1 day in advance. Preheat oven to 375. Measure raisins and red wine in nonreactive saucepan; heat to simmer and cook for 3 minutes until raisins plump. Cool.
Arrange eggplant and onion in shallow roating pan. Brush with olive oil. Season with salt and pepper; to taste. Roast at 375 for 20 minutes or until golden brown. Remove and set aside.
In mixing bowl, combine capers, tomato and olives with raisin mixture; mix well. Cut eggplant and red onion into 1/4 inch dice and add to bowl along with balsamic vinegar, basil and parsley. Adjust seasonings with salt and pepper. Store in refrigerator covered, overnight to allow flavors to meld.
Serve with roast tenderloin.
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 166 | ||
Calories from Fat: 65 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 97.6mg | 3 % | |
Potassium 579.9mg | 15 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 16.8g | ||
Protein 2.7g | 4 % | |
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: 166
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