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Name: Caponantina Alla Siciliana
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 md Onion; finely diced; 2 400 g. tins Italian plum; Black Pepper freshly ground; 1/2 c Green olives; (about 15); ; eggplants; 2 tb Large capers; 3 Celery ribs; diced fine; 4 tb Red wine vinegar; 1 tb Sugar; 750 g Eggplant; Chopped almonds or pine nuts; Extra Virgin Olive Oil; Salt; for sprinkling on

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INGREDIENTS

1 md Onion; finely diced
2 400 g. tins Italian plum
Black Pepper ; freshly ground
1/2 c Green olives; (about 15)
; eggplants
2 tb Large capers
3 Celery ribs; diced fine
4 tb Red wine vinegar
1 tb Sugar
750 g Eggplant
optional
Chopped almonds or pine nuts
Extra Virgin Olive Oil
Salt; for sprinkling on

Servings

INSTRUCTIONS

Remove the stems from the eggplants and cut into 2cm. cubes. Salt liberally; drain in a colander for 1 hour. Rinse salt off and dry with absorbant paper. Set aside. Heat 1/3 cup of olive oil in a large non-stick skillet and saute the eggplant for five minutes, stirring often, or alternatively, toss the eggplant cubes in the olive oil and oven bake at 250c. for 10 minutes. Remove the eggplant to another container, drain on paper towels. Add the remaining oil to the same pan and saute the onions and celery until they are transparent. Add the tomatoes with their liquid, the pepper, capers and olives. Simmer for 15 minutes, stirring often until the sauce has reduced and is thickened. Stir in the vinegar and the sugar. Simmer for about 15 minutes more, stirring occasionally, then mix with the reserved cooked eggplant. Allow to simmer about 10 minutes. Serve garnished with chopped parsley, pistachio or pine nuts. Per serving: 380 Calories (kcal); 9g Total Fat; (18% calories from fat); 10g Protein; 77g Carbohydrate; 0mg Cholesterol; 728mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Caponantina Alla Siciliana

1 md Onion; finely diced
2 400 g. tins Italian plum
 Black Pepper freshly ground
1/2 c Green olives; (about 15)
 ; eggplants
2 tb Large capers
3 Celery ribs; diced fine
4 tb Red wine vinegar
1 tb Sugar
750 g Eggplant
 optional
 Chopped almonds or pine nuts
 Extra Virgin Olive Oil
 Salt; for sprinkling on

Remove the stems from the eggplants and cut into 2cm. cubes. Salt  liberally; drain in a colander for 1 hour. Rinse salt off and dry with  absorbant paper. Set aside.    Heat 1/3 cup of olive oil in a large non-stick skillet and saute the  eggplant for five minutes, stirring often, or alternatively, toss the  eggplant cubes in the olive oil and oven bake at 250c. for 10 minutes.  Remove the eggplant to another container, drain on paper towels.    Add the remaining oil to the same pan and saute the onions and celery  until they are transparent. Add the tomatoes with their liquid, the  pepper, capers and olives. Simmer for 15 minutes, stirring often  until the sauce has reduced and is thickened. Stir in the vinegar and  the sugar.    Simmer for about 15 minutes more, stirring occasionally, then mix  with the reserved cooked eggplant. Allow to simmer about 10 minutes.    Serve garnished with chopped parsley, pistachio or pine nuts.        Per serving: 380 Calories (kcal); 9g Total Fat; (18% calories from  fat); 10g Protein; 77g Carbohydrate; 0mg Cholesterol; 728mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit;  1 1/2 Fat; 1 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (907g)
Recipe Makes: 1 servings

Calories: 348
Calories from Fat: 13 (4%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 24.6mg		1 %
Potassium 1773.5mg		47 %
Total Carbohydrate 80.6g		24 %
	Dietary Fiber 25.5g	102 %
	Sugars, other 55.1g
Protein 7.6g		11 %
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.

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Calories per serving: 348

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